May 3, 2010

Strawberry Buttermilk Sherbet

Want a very yummy and relatively healthy treat? Want to use up some of those strawberries you've been picking? This is the recipe for you.


Strawberry Buttermilk Sherbet
2 c. strawberries (give or take)
2 c. buttermilk (I prefer Cruze  Dairy Farm Buttermilk)
½ c. honey, or 1/2 cup to 1 cup sugar
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 or sugar 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— I think that this would work well with other seasonal berries or peaches, too.

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