Wednesday, May 18, 2005

Strawberry Sherbet

Strawberry Sherbet (Adapted from Eating Well)

2 cups chopped fresh strawberries, divided
1/2 cup granulated sugar
2 1/2 cups buttermilk
1/2 cup half-and-half
2 teaspoons fresh lemon juice
1 teaspoon vanilla
pinch salt

In a small bowl, toss together 1 cup strawberries and sugar - let sit, stirring occasionally, until the juices begin to flow from the strawberries, about 10 minutes. Transfer the berry mixture into the bowl of a food processor and blend until smooth. Press the strawberry mixture through a fine sieve into a bowl.

Into the strawberry mixture, add buttermilk, half-and-half, lemon juice, vanilla and salt - whisk until well blended. Cover and place bowl into the refrigerator to chill for at least 2 hours.

Remove bowl from the refrigerator and whisk mixture to re-combine. Pour into an ice cream maker and freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add the remaining 1 cup chopped berries. Serve immediately or if desired, scoop sherbet into a bowl and set into the freezer to firm up before serving. If frozen, let sit in refrigerator for 20 to 30 minutes to soften slightly before serving.

Makes about 8 1/2 cup servings.

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  1. Your scoops are the most appealing I have ever seen. So beautiful!

  2. Looks yummy. I've made strawberry ice cream before, and I seem to remember that it said to macerate the add-in strawberries in sugar to they won't freeze into icy bits.

  3. Hi! Love yr site. Was wondering if I could substitute the buttermilk as I can't get it here. Tks.

  4. Deb - I appreciate it!

    Anon - I'll have to try that!

    K - You could try souring milk and see if that would do it?