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Strawberry Buttermilk Sherbet

strawberry buttermilk sherbetI enjoy reading all the food/recipe posts on other Slow Travelers' blogs so I thought I’d contribute one too. This sherbet is so delicious and very easy to make (the recipe came from Southern Living magazine). It was my first ever attempt at making a frozen dessert – I borrowed a friend’s ice cream maker and now I’m thinking about buying one of my own. I’m so tempted to join the Sunday Slow Scoopers but I just don’t need to have a new batch of ice cream in the house every week!

This sherbet recipe is guilt-free – I used organic low-fat buttermilk which drastically lowers the calorie count. I don’t like buttermilk by the way, but you can’t tell this has buttermilk in it once it’s done. The buttermilk gives it an element of creaminess that sorbets and ices don’t have but the main thing you taste is intense strawberry! And it’s such a beautiful deep pink color.

I’m going to make it again soon with either blueberries or blackberries, both of which are in season in NC right now. Might try it with peaches too.

STRAWBERRY BUTTERMILK SHERBET

2 cups fresh strawberries*
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla extract

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 with mint, if desired.

Makes about 4 1/2 cups

*1 (16-oz.) package frozen strawberries, thawed, may be substituted.

Update: Here's a photo of the same recipe made with blackberries.

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Comments (11)

I am in deep trouble! I’ve been avoiding the Scooper’s thread and I come here and see this fabulous strawberry sherbet. How can I resist making this now that you posted the recipe along with a pretty picture of the sherbet? After baking with the ST Slow Bakers for four months I have to cut back on my caloric intake. Do you think the amount of sugar can be reduced a bit, to say 3/4cup and still be sweet enough? I recently stopped using sugar as a sweetener and in it’s place I’m using agave nectar which is low glycemic.

Love the tablecloth. It reminds me of the Amalfi Coast.

Maria, this only has 43 calories per half cup if you make it with low fat buttermilk!

I think you could cut the sugar back if the berries are pretty sweet on their own.

I've been using agave nectar lately too, although I haven't tried cooking with it. Do you think you could use it in this? I'm going to the Farmer's Mkt after work today and going to get some blackberries and try the recipe with those.

That looks soooo delicious! Good thing I don't own an ice cream maker.

That looks so delicious!

Kathy (Trekcapri):

Hi Annie, wow that looks really delicious! You, Maria and all the Sunday Bakers are so talented.

I also love your table cloth and the whole presentation of your desert.

Thanks for sharing. Have a nice evening!

I just came back from Costco with 2 pounds of blueberries (and 3 of cherries - yikes!) so I'm going to make the sherbet this weekend with the blueberries and the agave nectar.

I have used the nectar as a substitute for honey and corn syrup but not for sugar in baking. I don't think it can be used in cakes or cookies but I'll probably do a test recipe soon. I'm addicted to this nectar and pour about a teaspoon over Greek yogurt and oats. Love the mild flavor and the consistency.

Hi Maria, I can't wait to hear how the blueberry turns out!

I bought a quart of blackberries yesterday so I'm going to try it with those. I'm not going to experiment with the agave nectar since I'm planning to take it to a party this weekend. But please let me know how it works in yours. I'd love to hear about any other test recipes you do with the nectar too.

I like the flavor too. I've used it on waffles and it's pretty good.

Oh, and I bought some cherries from Costco a couple of weeks ago and they were so good, super sweet. I bought the light colored ones(from Washington state, I think) not the deep red ones.

Love summer fruits!

I'll report back on the sherbet. I don't own an ice cream maker, although I've been tempted to buy one at Costco, so I'll check David Lebovitz's site for the instructions on how to make it without the machine.

I found a page with guidelines on how to substitute agave nectar for other sugars, including baking. Here's the link: http://www.allaboutagave.com/substituting-agave-nectar-for-other-sugars.php

Thanks for the link - interesting and some good ideas. I hadn't thought about using a bit in salad dressings.

I'm thinking about buying an ice cream maker from Costco too. I still have the one I borrowed - it's an old Rival, not a cranking one but you do have to use ice and salt. It works great but it's kinda messy so I'm thinking about getting that Cuisnart one with the bowl that you keep in the freezer.

Good luck with your sherbet!

Yum! Will have to try that.. sounds and looks delicious! Thanks for sharing! :)

Kim:

Cooking Light (a sister publication of Southern Living I believe), published a similar recipe, for strawberry buttermilk gelato: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226603.

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