Puréed strawberries create the "juice" that flavors this creamy gelato.

Recipe by Cooking Light July 2001

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Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
8 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Pour into a large bowl; cool completely.

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  • Place strawberries in a blender, and process until smooth. Add strawberry purée and buttermilk to sugar syrup; stir to combine.

  • Pour the strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions.

Nutrition Facts

134 calories; calories from fat 5%; fat 0.8g; saturated fat 0.3g; mono fat 0.2g; poly fat 0.1g; protein 1.6g; carbohydrates 31.7g; fiber 1.7g; cholesterol 1mg; iron 0.3mg; sodium 17mg; calcium 48mg.