Strawberry Sherbet
Strawberry Sherbet! Just a handful of ingredients is all you need to make this sweet, tart frozen treat that you'll enjoy all summer long!
Ingredients
- 2 cups strawberries fresh or frozen, chopped
- ½ cup granulated sugar
- 2½ cups buttermilk
- ½ cup half and half
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- ¼ teaspoon sea salt
Instructions
- In a medium bowl, sprinkle strawberries with sugar and let sit for 10-15 minutes until sugar starts to form a syrup.
- Place the strawberries and syrup in a blender or food processor; blend until smooth.
- Using a fine mesh strainer, strain strawberry mixture into a large bowl, pressing to extract juice, leaving pulp & seeds behind. Discard pulp.
- Add buttermilk, half & half, vanilla extract, lemon juice, and salt to strawberry mixture; whisk together to combine. (If the mixture is not cold, refrigerate for 2-3 hours until chilled. This will speed up the process once added to the ice cream maker.)
- Pour the mixture into the canister of an ice cream maker, and use according to manufacturer's directions. (It took approximately 20-25 minutes to get a soft serve consistency in the one I have.)
- Serve soft if desired, or scoop into a freezer-safe container and freeze until desired scooping consistency is achieved.
Notes
Tip: This sherbet freezes quite solidly; leave at room temperature for 15-20 minutes to soften for easier scooping.
Variations
- Add lemon, lime or orange zest for a citrusy kick.
- Try infusing your strawberries with basil or mint before blending for a pop of refreshing, herby flavor.
- Add mini chocolate chips for a "chocolate covered strawberry" version.
- Vegan/Dairy-Free: Use plant-based milk instead of half and half. Use a plant-based plain yogurt instead of buttermilk.