June 12, 2011

Strawberry-Buttermilk Sherbert

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.  :)

Strawberry-Buttermilk Sherbert

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

No comments:

Post a Comment