Buttermilk Strawberry Sherbet


2 cups chopped fresh or frozen (not thawed) strawberries, divided
1/2 cup sugar
2 1/2 cups buttermilk
1/2 cup half-and-half
2 teaspoons lemon juice
1 teaspoon vanilla extract
Pinch of salt


In a small bowl, combine 1 cup of berries and the sugar. Set aside, stirring occasionally until the sugar has dissolved, about 10 minutes. Transfer to a food processor or blender and process until smooth.

While waiting for sugar to dissolve, in a separate bowl, add the buttermilk, half-and-half, lemon juice, vanilla and salt. Mix until blended.

Press the processed strawberry mix through a fine-mesh sieve into the buttermilk bowl. Stir, cover and chill for a minimum of 2 hours or overnight.

Whisk the sherbet mixture and pour into your ice cream maker. Freeze according to manufacturer’s directions.

During the last 5 minutes of freezing, add the remaining 1 cup chopped berries.

If sherbet is too thin, you can transfer it to the freezer for a while, checking often until it reaches the desired consistency.

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