*Recipe yields approximately 4 cups
Ingredients:
2 cups of fresh blueberries
1 cup of sugar
2 cups of 1.5% buttermilk
1 teaspoon of vanilla extract
Preparation:
Place berries in blender or food processor and blend until smooth. Put the berry puree through a fine wire-mesh strainer into a large bowl, discarding solids. Add sugar, buttermilk, and 1 teaspoon vanilla extract to bowl, and stir until well blended.
Pour raspberry mixture into freezer container of a 4-quart ice-cream maker, and freeze according to manufacturer's instructions. After approximately 30 minutes the mix should be frozen and ready to serve.
Notes:
I want to adequately forewarn you about the possibility of foodgasmic sensations. This sherbet is DELICIOUS. Substitution of other types of berries or fruits can also be done. Don't be afraid to experiment! Anything that you think would pair well with the tartness of buttermilk will work. Next I'm trying lime-coconut!
I've been hearing the buzz about Yogurtland, now that they are popping up all around the city. So I knew it was time to try it myself! My preconceived notion of this place was that it was a self serve fantasy land of yogurt and toppings. And while it kind of is- it was different than I imagined. It is very similar to pink berry in decor and choices of toppings---but there are also MANY more flavors ranging from the fruits to the desserty flavors (Chocolate, peanut butter, cookies and cream). Plus they do have a wider range of toppings. The place is very much a mix of a typical frozen yogurt place (i.e. Penguins) and the new "pinkberry-esq" rage. So when you go in, you pick up your cup and fill it up to your hearts desire of flavors and toppings (keeping in mind you are charged by weight). It turned out to be much cheaper than Pinkberry so that was definitely a plus! It was a little tricky to get tastes--they keep the mini cups in the front. So make sure you do that first- since there are so many flavors it is hard to choose.
