I feel a little bad posting a sherbet recipe during a day when the weather seems to be unseasonably cool. Everyone in Kentucky was horrified by the 55 degree temperatures on Sunday.
In fact I was completely unprepared as well. The warmest thing I brought was a very thin long sleeve button up sweater. I only had it for plane as I tend to get quite cold on planes. I always blast the cool air to hit right at my face. I heard a while back this is the best way to avoid picking up illnesses on planes besides washing hands and not touching your face. It blows the germs away. It seems to work for me so I pack another layer and know I will be cold.
Anyway, I haven't used my ice cream maker in quite some time but I resolve to use it very often this summer. I had so much fun making this recipe. I was definitely missing out not using it. Here is the first of many to come.
Strawberry Buttermilk Sherbet
Prep Time: 10 minutes
Cook Time: 1 hour, 40 minutes
Ingredients (serves 6)
- 2 cups strawberries (frozen or fresh)
- 1/3 cup agave nectar
- 1 1/2 cups buttermilk
- 1 Tablespoon lemon juice
Combine berries and nectar in a blender, process until smooth (about 1 minute). Add buttermilk; process until well blended.
Add lemon juice, if desired.
Chill mixture 1 hour. Pour into freezer can of an ice cream freezer. Use manufacturer's instructions until frozen appropriately.
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