Strawberry-Buttermilk Sherbet

Photo: Jennifer Davick; Styling: Buffy Hargett
Four fresh ingredients are all you need to make a refreshing frozen sherbet dessert tonight. In a pinch, substitute frozen strawberries for fresh.

Yield:

Makes about 4 1/2 cups

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 3 Hours

Ingredients

2 cups fresh strawberries*
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

Preparation

1. Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.

2. Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Garnish, if desired.

*1 (16-oz.) package frozen strawberries, thawed, may be substituted.

Note:

May 2008