Hi Scott:
Since no one has posted any replies yet, I thought I'd offer this
recipe, even if I haven't personally tested it yet.
I have a recipe for buttermilk sorbet in one of my cookbooks, and
since kefir can be used like buttermilk in many recipes, I thought it
might work. The recipe is from none other than Martha Stewart, who
may be facing some legal difficulties but at any rate probably knows
a thing or two about cooking! In the following recipe, I'd
substitute kefir for buttermilk. My taste would also run to
substituting maple syrup for part or all of the sugar syrup.
Buttermilk Sorbet
1 3/4 cup sugar
2 cups buttermilk
1 1/2 tsp pure vanilla extract
Combine sugar and 2 cups water in a medium saucepan. Stir over
medium heat until the sugar dissolves completely, about 10 minutes.
Increase heat, and bring just to a boil. Let cool.
In a large bowl, combine the cooled sugar syrup with the buttermilk
and vanilla. Transfer to an ice-cream maker and freeze according to
the manufacturer's instructions. Transfer the sorbet to an airtight
container, and place in the freezer for at least 1 hour before
serving. Store in the freezer for up to 1 week.
Scott, if you try this, let me know the results! In case you're
interested, the same cookbook that yielded this recipe (The Martha
Stewart Living Cookbook) also has a Cranberry Buttermilk Sorbet
recipe, which basically adds a cranberry puree to the above (although
the proportions are different). Your idea for mashed bananas also
sounds good. I'd also try a version that included some mini
chocolate/carob chips.
Happy experimenting!
Nori
|
