Best Strawberry Buttermilk Sherbet Recipes

Roasted Strawberry-Buttermilk Sherbet image

Provided by Susan Spungen

Yield Makes 6 servings

Number Of Ingredients 8

4 cups strawberries (about 1 pound), hulled, halved or quartered if large
1 cup sugar
1/2 vanilla bean, split lengthwise
1 1/2 cups buttermilk
1/3 cup sour cream
Pinch of kosher salt
Special Equipment
An ice cream maker

Steps:

Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2" baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.

Strawberry-Buttermilk Sherbet image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h10m

Yield 8

Number Of Ingredients 6

2 cups fresh strawberries or 1 bag (16 oz) frozen strawberries, thawed
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla
Fresh mint sprigs, if desired
Sliced fresh strawberries, if desired

Steps:

In blender or food processor, place strawberries. Cover; blend on high speed 30 seconds or until smooth, stopping to scrape down side. Pour puree through finemesh strainer into large bowl, pressing with back of spoon; discard solids.
Add buttermilk, sugar and vanilla to strawberry puree; stir until well blended. Cover; refrigerate 1 hour.
Pour mixture into 1 1/2-quart ice-cream freezer and freeze according to manufacturer's directions. Garnish individual servings with mint and sliced strawberries.

Nutrition Facts : Calories 260, Carbohydrate 55 g, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg

STRAWBERRY BUTTERMILK SHERBET image

Categories Fruit

Yield 6 people

Number Of Ingredients 5

2 cups of chopped strawberries
1/3 cup of agave nectar
1.5 cups of whole buttermilk
3 tablespoons of Chambord (raspberry-flavored liqueur)
1 tablespoon of fresh lemon juice (optional)

Steps:

Combine berries and nectar in a blender Process until smooth (about 1 minute) Add buttermilk and process until well blended Add liqueur and pulse to mid Add juice if desired Chill mixture for 1 hour Pour into freezer can of an ice-cream freezer Freeze according to manufacturer's instructions.