Here's the deal.
Yes, long, long, luxurious baths in all kinds of scented and aromatic bath salts like French Vanilla and Eucalyptus. Does this sound like a person who has time to fuss over gourmet cuisine that can rival Mario Batali? No. So all hail the 30-minute sherbet. My own creation that need not more than a blink of an eye and, literally, the press of two buttons. If you are as smart (re: lazy) as I am and have invested in a blender and ice cream machine already, then this recipe is for you doll! I basically turned what is in essence a smoothie, into a divine, healthy, and satisfying dessert. (If you don't have a job, a life, and live with your parents, then feel free to spend all your time in a 50's apron and stilettos over a stovetop making syrup, chilling it, stirring, chilling again, freezing, yada yada). Perfect for a humid Spring night, or in my case, a dessert for the housewarming we dare not speak of (I promise updates and pics coming this week!!).
If I had time to be Martha Stewart all day everyday, well, I would just be Martha Stewart. But I don't. I have bills. I pay taxes. I own a new business. There's a man depending on me for his three meals a day. Not to mention I like baths.
Oh but don't leave me yet. This is not just a naked sherbet my friends. This sherbet needs a sassy accessory, a perfume to allure the men, a topping above all toppings. Yes, it needs a wildberry chocolate drizzle. You can thank me later!
Berry Buttermilk Sherbet
6 oz. frozen raspberries
6 oz. frozen blackberries
6 oz. frozen blueberries
1/2 cup cane sugar
1-3/4 cup buttermilk
juice of 1/2 lime
1/2 tsp. cardamom (optional)
1/2 cup frozen wildberries
3 tb chocolate sauce/syrup
sugar (for sprinkling)
Place all ingredients in a blender. Blend until smooth. Transfer to ice cream machine and freeze according to manufacturer instructions.
While sherbet is churning in all its gloriousness, toss wildberries into a saucepan over medium-low heat. Sprinkle a generous pinch of sugar. Pour in chocolate sauce. Stir occasionally. Let simmer until desired consistency is reached.
Drizzle sauce on sherbet and serve. Yum!
Note: You can sift out the seeds if you prefer, but I've done both methods, and the seeds from the fruits in the sherbet is just as delicious. I also sometimes make just the blueberry seperate from the rest when I want a nice presentation of colors!