I'm posting this recipe with the Life as Mom Ultimate Recipe Swap. I posted this back in May when the strawberries were in full force in our area, but I’m posting it again because I’ve also made it with other berries with great success!
Berry Buttermilk Sherbet
2 c. strawberries (give or take)
2 c. buttermilk (I prefer Cruze Farm Buttermilk)
½ c. honey or sugar (see below)
1 t. vanilla extract
Hull and wash strawberries. Process for 30 seconds to a minute in the food processor, scraping down sides mid-way through. Use a fine mesh sieve to drain the seeds and large pieces out of the strawberries, use the back of a spoon to push the berries through the sieve until reduced down to a small amount of berry flesh and seeds. Discard material left in sieve. Add honey and mix well. Add buttermilk and vanilla extract, again mixing well. The honey takes a while to incorporate because the other ingredients are cold. Put mixture in the freezer for about 20 minutes to cool. Then, put the mixture into your ice cream freezer and follow manufacturer’s directions. When ice cream freezer is finished, store the sorbet in Pyrex and let freeze more fully for about an hour or two.
Note—This recipe is adapted from one I found in a magazine that called for 1 cup of sugar. If you prefer to use sugar, by all means do so. I think that this would work well with other seasonal berries or peaches, too.