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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Strawberry-Buttermilk Sherbet

Four fresh ingredients are all you need to make a refreshing frozen sherbet dessert tonight. In a pinch, substitute frozen strawberries for fresh.

Southern Living MAY 2008

  • Yield: Makes about 4 1/2 cups
  • Prep time: 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.

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Strawberry-Buttermilk Sherbet Recipe

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