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Photo: Romulo Yanes; Styling: Helen Crowther Photo by: Photo: Romulo Yanes; Styling: Helen Crowther

Strawberry-Buttermilk Sherbet

This five-ingredient recipe is one of those refreshingly light desserts that can be so satisfying.

Cooking Light MAY 2012

  • Yield: Serves 6 (serving size: about 3/4 cup)
  • Hands-on:10 Minutes
  • Total:1 Hour, 40 Minutes


  • 2 cups chopped strawberries
  • 1/3 cup agave nectar
  • 1 1/2 cups whole buttermilk
  • 3 tablespoons Chambord (raspberry-flavored liqueur)
  • 1 tablespoon fresh lemon juice (optional)


1. Combine berries and nectar in a blender; process until smooth (about 1 minute). Add buttermilk; process until well blended. Add liqueur; pulse to mix. Add juice, if desired. Chill mixture 1 hour. Pour into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Nutritional Information

Amount per serving
  • Calories: 135
  • Fat: 2.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.4g
  • Carbohydrate: 24.4g
  • Fiber: 1.1g
  • Cholesterol: 9mg
  • Iron: 0.2mg
  • Sodium: 73mg
  • Calcium: 9mg

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Strawberry-Buttermilk Sherbet recipe