I found this recipe in a May 2008 issue of Southern Living. Very simple, and very, very good. Since you are not using heavy cream, you can really enjoy this treat. Only 4 ingredients. That's good. I can imagine do this with a lot of different fruit.
Strawberry Buttermilk Sherbet
from Southern Living, May 2008 issue
2 cups fresh strawberries or one 16 oz. package of frozen berries, thawed
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla extract
Process strawberries in a food processor or blender until smooth. Pour strawberry puree through a fine wish mesh strainer into a large bowl, pressing with the back of a spoon. Discard solids. Add buttermilk, sugar and vanilla to the puree. Stir until well blended. Cover and chill 1 hour.
Pour strawberry mixture into an electric ice cream make and freeze according to directions. Mine took about 25 minutes. Remove from ice cream freezer and put in a container in the freezer for several hours until ready to scoop.
What a lovely scoop of strawberry ice cream and a very nice way to clean out the refrig (one of my least favorite things in the world).
ReplyDeleteSam
Susan, If this tastes half as good as it looks, you have found a clear cut winner. I can't wait to give this a try.have a good day. Blessings...Mary
ReplyDeleteI line the subtly flavor that buttermilk adds - This no doubt is delicious.
ReplyDeleteSafe and happy travels.
Velva
I've never had a buttermilk sherbet, but I am sure it is delicious if you have recommended it. Looks divine! blessings ~ tanna
ReplyDeleteMy husband likes buttermilk but we can never get through a whole carton - this is a great idea!
ReplyDeleteYmmmmmm! I wonder if substituting splenda for the sugar would work? I love buttermilk and am happy to drink it most of the time.
ReplyDeleteOh what a nice recipe!!! I can't wait to try this!
ReplyDeleteSuch a beautiful pink color. Nice way to use up things from the fridge :)
ReplyDeleteThat really does look delicious! There are some beautiful strawberries to be had right now and I'd love to dust off my ice cream machine and try this.
ReplyDeleteSusan I remember making strawberry sherbet years ago using buttermilk and strawberry jam, but I think your recipe sounds fresher. I have all the ingredients too (got to use up this 1/2 gallon of buttermilk!!) I think my kids will love this tonight.
ReplyDeletePS who buys 1/2 gallon of buttermilk?- my mother! I have had it forever:)
What a lovely sherbet, Susan. I have yet to make one with buttermilk..now it's a must. The color is lovely and the recipe nice and easy to make.
ReplyDeleteHappy Mother's Day to you!
This is a delicious way to clean out the fridge! Buttermilk sherbert is a new one to me and one I want to try!
ReplyDeletethis sounds delicious!
ReplyDeleteJust stopping by to say hello...and I knew you'd have something wonderful to share. Berries will be ripe around hers in a couple weeks...and this looks like wonderful way to usher in the summer!
ReplyDeleteSo simple, pretty and delicious looking and sounding! In some of the photos, the scoop of sherbet looks like a rose, AMAZING!
ReplyDeleteI have just made friends with buttermilk. I have started using it in biscuits, scones, and cake. Now I want to try this. It sounds delicious. I am pinning this.
ReplyDelete