June 12, 2011
This is my third use for four pounds of strawberries! I hope you have enjoyed the strawberry recipes.
Strawberry-buttermilk sherbert . . . AMAZING! Honestly when I first starting making the sherbert, I wasn't sure how it would be with buttermilk in it. Before I put the sherbert mixture in the fridge to chill for an hour, I sampled a little of the liquid. It was so tasty, it tasted like liquid strawberry frosting! Crazy, huh? Once chilled, it went into my ice cream maker, just a bit later, we had semi-frozen sherbert. I, of course, ate some while it was semi-frozen and then put the rest into the freezer to freeze further. The sherbert is so fresh, light, and delicious! You should run to your kitchen to make this . . . go now, don't wait. :)
2 cups fresh strawberries*
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
Process strawberries in food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through fine wire-mesh strainer into a large bowl, pressing with the back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.
Pour strawberry mixture into freezer container of a 1 1/2 quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Garnish, if desired.
*1 (16 ounce) package frozen strawberries, thawed, may be substituted.
Yield - about 4 1/2 cups
Hat Tip - myrecipes.com
Posted by Heather