Four fresh ingredients are all you need to make a refreshing frozen sherbet dessert tonight. In a pinch, substitute frozen strawberries for fresh.
2 cups fresh strawberries*
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
How to Make It
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.
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.
I hate to be the lone dissenter, but this tasted like a frozen smoothie (and not in a good way). If you are expecting that taste, then you may be pleased with it, but I was underwhelmed. (I followed the directions exactly as written.)
I made this today and it is wonderful! Has a great, refreshing taste to it for summer. Depending on how ripe the strawberries are, I would tweak the amount of sugar next time. Mine were super ripe, and I bet 3/4 cup of sugar would have been enough. Still tasty and will definitely make again.
Absolutely wonderful. I made this for Mother's Day and my mom was delighted. It was super easy to make and my toddler was enthralled with watching the ice cream maker spin around as it thickened up. I can't wait to try it with other fruits. I may try peaches next time. That sounds like such a great pairing with the buttermilk base. The only change I might try is to use a little less sugar. It was very sweet (and delicious) but I don't think it would hurt the recipes to cut back on the sugar a little bit. I will definitely be making this throughout the summer. Who needs storebought ice cream when this is so easy and wonderful?