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.)
Photo: Jennifer Davick; Styling: Buffy Hargett
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Other: 3 Hours
- 2 cups fresh strawberries*
- 2 cups buttermilk
- 1 cup sugar
- 1 teaspoon vanilla extract
- Garnish: fresh mint sprigs
- 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 at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Freezable, Kid-Friendly, Make-Ahead, No-Cook, Quick/Easy, 5 Ingredients or Less
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Gluten-Free, Low Cholesterol, Low Sodium, Meatless
- COOKING METHOD: Blender, Food Processor, Ice-Cream Maker
- PUBLICATION: Southern Living
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