A smidgen of sugar brings out the berries' sweetness, but if they're very ripe, they may not need sweetening. Garnish each serving with fresh mint sprigs, if desired.
2 cups low-fat buttermilk
1/4 cup sugar
1/4 cup light corn syrup
3 cups sliced fresh strawberries (about 1 pound)
1 tablespoon sugar
How to Make It
To prepare sorbet, combine first 3 ingredients in a medium bowl, stirring until sugar dissolves. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
To prepare strawberries, combine strawberries and 1 tablespoon sugar; let stand 10 minutes. Spoon berries into serving bowls, and top with sorbet.
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I love this. It tastes like the "original tart" at the local soft serve frozen yogurt shop. I double the recipe in my little electric ice cream freezer then serve half with the strawberries as soft serve and put the rest into popsicle molds to freeze firm for future snacking.
I love the delicate flavor of this sorbet. I went to a neighborhood store to get buttermilk and they only had milk. So I bought 2% and made it into buttermilk with 1T of lemon juice per cup. The recipe is easy to make and QUICK! The sorbet itself it light and delicate and it's perfect when paired with the strawberries.
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