I 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.