Strawberry Buttermilk Sherbet

Strawberry Sherbet

I’m always the gal looking for a deal. It makes me cringe to go shopping and pay full price for something. While you won’t find me on Extreme Couponers, I do tend to stalk the deal sites, like Slick Deals and Fat Wallet. It’s a good day when I find an item at Target for 75% off or 90% off, too. Even for my weight loss rewards, I fully intend on getting the most out of those rewards, like finding that ::99 lbs. lost:: designer handbag on sale.

When it was strawberry season here, there were trucks lined up all along a major highway every weekend selling flats of strawberries. In my opinion they were asking way too much since the season was in its prime, so I tried to talk them down a couple of dollars. (Always after a deal…ha!) I was surprised to see that it worked, but they explained since it was the end of the weekend, they were more than happy to give a deal just to get rid of them. :-)

So, I happily took those strawberries home and made multiple recipes using them. This was the last recipe from that flat (boo…). I usually make a sorbet, but this year, I wanted to give sherbet a try. Like sorbet, this is a great refreshing dessert. Oh, and best of all, this is an extremely simple recipe to throw together!

Strawberry Buttermilk Sherbet
Source: Southern Living

Ingredients:

  • 2 cups fresh strawberries
  • 2 cups buttermilk
  • 1 cup sugar
  • 1 tsp. vanilla extract

Directions:

  1. Puree the strawberries in a blender or food processor, for about 30 seconds until the berry puree looks smooth. If you don’t prefer seeds, pour the puree through a strainer into a large bowl, pressing down the puree to make sure you’re just straining the seeds out.
  2. Add the buttermilk, sugar and extract to the bowl and mix everything (you can just use a spoon or a whisk) until everything is well-mixed. Then, cover the sherbet mixture and chill in the fridge for an hour.
  3. After the mixture has chilled, pour the mixture into your ice cream maker (at least 1 1/2 quart capacity) and freeze according to the ice cream maker’s directions. You can enjoy this right out of the ice cream maker (for more of a soft serve consistency) or freeze the sherbet in the freezer for a few hours to enjoy at a scoop-able consistency.

Comments

  1. Oooh! I have strawberries in the freezer and leftover buttermilk waiting to be used up! This will be perfect to cool down with during our heat wave!

  2. this sounds so good and perfect for tomorrow!

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