Monday, November 21, 2011

Fall Rainbow Sherbet: Cranberry, Butternut Squash and Quince


While sitting on a train recently returning to the barrier island town where I grew up, my mind was wandering backwards. One random memory was the rainbow sherbet of my childhood and how incredible it tasted on those hot long lazy beach days. I remembered standing barefoot in a wet bathing suit, hair full of sea water, legs and feet caked with sand clutching that paper cone of cold rainbow sweetness in my hand. I would diligently slurp as the sherbet melted, the sticky streaks of color running down my wrist. It was heaven. 

Back in the autumn food blogging obsessed present, the idea popped into my head to make an "adult" rainbow sherbet version in fall flavors. 


Quinces and a butternut squash were sitting on the counter from a jaunt to the farmer's market. Very reasonably priced fresh cranberries from Trader Joe's rounded out this trifecta of fall rainbow flavors.


This sherbet is a bit labor intensive for those of us with one Kitchen Aid ice cream bowl attachment. Well maybe not labor intensive but time intensive. The bowl needs 24 hours in the fridge before you can use it so it took me a almost a week from start to finish. If you are super organized, it could be done in four. Of course if you have an ice cream maker with a compressor, it would take far less time.


On the first day, make all three mixtures and overnight them in the fridge. Then on each consecutive day churn one flavor, freeze it and the ice cream bowl. Repeat. Once all three have been made remove them from the fridge. After a few hours at room temperature the three mixtures should be soft enough to scoop into a fourth container. Line the flavors up according to color: quince, butternut and cranberry. Then refreeze for a few hours. Scoop and serve.


Also the amount of sherbet varied greatly with each recipe so I ended up more of the quince and butternut than cranberry. No worries. It will all get eaten. Although the cranberry tasted wonderful, it unfortunately never did freeze up properly despite several days in the freezer. So I will not post the recipe I used. The other two flavors were perfect in taste and texture. The quince being quite close to pear and the butternut was the best surprise of all. Deep rich sweet flavor. The flavor combo of all three together was a winner. I recommend experimenting with your own flavors to create your own sherbet rainbow whatever the season. 

Quince Sherbet
Ingredients:
  • 3 ripe quinces
  • 1 cup water
  • 1 cup sugar
  • 2 cups water
  • Juice from 1/2 lemon
Directions:
  • Cut quinces into small pieces and place with the cup of water in a saucepan. Simmer until soft. 
  • When mixture has cooled a bit puree in a food processor.
  • Return the mixture to the saucepan and add the sugar and lemon juice. Mix with a wooden spoon and simmer 8-10 minutes.
  • If the mixture is still not smooth enough, give it another go in the food processor.
  • Let cool  and then pour into a container and refrigerate overnight.
  • Pour mixture into an ice cream maker and follow the manufacturers directions to churn.
  • Return the sherbet to the container and freeze.

Butternut Squash Sherbet
Ingredients:
  • 1+3/4 cup roasted butternut squash puree*
  • 1 cup sugar
  • 2 cups water
  • Juice from 1/2 lemon
*Great tip on roasting squashes here.

Directions:
  • Place butternut squash puree and water in a saucepan over medium heat. 
  • Add the sugar and lemon juice. Mix with a wooden spoon and simmer 8-10 minutes.
  • Let cool and then pour into a container and refrigerate overnight.
  • Pour mixture into an ice cream maker and follow the manufacturers directions to churn.
  • Return the sherbet to the container and freeze.

3 comments:

  1. These are beautiful - they even go perfectly with your blog wallpaper! What a great idea mixing squash, quince and cranberry together, Lora. I'm just like you with a KitchenAid attachment only, but it definitely looks worth it. What a stunning trip down rainbow memory lane!

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  2. Yay, it's beautiful...I love it! You took me right back to my childhood, as well...and I really, really would love a cone filled with this stunning adult version!

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  3. I adore how dedicated you are to bringing the best of original recipe ideas to your readers.

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