Strawberry Buttermilk Sherbert


 The fresh strawberries are on the market now and so I decided to try this recipe for Strawberry Buttermilk Sherbet. My, it sure is good. A little bit of work in that you need to puree the strawberries and press through a mesh strainer but the rest is simple to make. I had buttermilk on hand to use up and was a little doubtful about it in sherbet, but as it is 1% butterfat this is not high in calories which is always a plus.
 I added about a teaspoon of brandy to the mix to keep it from getting too icy, one of the problems with sherbets. Vodka or any light fruit flavored liquor would work. It adds to the flavor also. This was so good, that by this evening there is only a small amount left. 
 Sherbet has milk in it as Sorbets do not. It will not be as creamy as ice cream, but usually has more of the fruit flavor.
Strawberry Sherbet with Buttermilk
2 cups of fresh or 16 ounces of frozen strawberries
2 cups of buttermilk
1 cup sugar
1 teaspoon vanilla
1 teaspoon of brandy or fruit flavored liquor optional
 Preparation
Puree strawberries in a blender or food processor until smooth. Press through a fine mesh sieve into a medium size bowl. Stir in the buttermilk, sugar, and flavoring until well blended. Cover and refrigerate until cold, about two hours. Pour into ice cream maker and following directions, freeze. Put into container and store in freezer to ripen about two to four hours. (we ate some when I took it out of the ice cream maker).
 To store, place plastic on the surface of the sherbet before putting lid on container. This will also help keep it creamy. 

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