Monday, April 23, 2012

Strawberry Buttermilk Sherbet


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

by Better Homes and Garden May 2012
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
Instructions
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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15 comments:

  1. I really need to invest in an ice-cream maker! This looks delicious Emily! And the pink is so pretty :) I'm sooo ready for summer!

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  2. I guess I do not know much about sherbet or this is new-I thought sherbert had no dairy in it. I will need to look into that, I have never made any before. This is really eye catching and no doubt has a delicious taste. Great frosty treat-yum!

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    Replies
    1. I thought that too. I didn't do any extra research though. I just followed Better Homes and Garden's led. I would be interested to hear what you find out.

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    2. I looked this up when I made strawberry sherbet for my blog. So, ice cream typically is made with cream and/or egg yolks. If it is just milk, then it's sherbet. Though, I read that some sherbet recipes may contain egg whites or gelatin. And If there is no dairy, then it is sorbet.

      I think a lot of people use just milk though and still call it ice cream.

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    3. Oh, and sorry for butting in :P

      And your sherbet looks fab!

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  3. What an icy cold, fresh looking sherbert, Emily! Thanks for sharing. Pain that I can't make this without an ice cream maker, but there has to be another way!

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    Replies
    1. You can try putting it in a 9X13 baking pan. I think it works you just have to eat it sooner. It actually was a pretty good smoothie before I even put it in the ice cream maker.

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  4. What a gorgeous pink colour! This ice cream seems very refreshing and a perfect dessert :)

    Cheers
    Choc Chip Uru

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  5. I don't care if it's 50 and rainy here. I want a big bowl of this ASAP!

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    Replies
    1. I tend to crave ice cream the most when it is 30 degrees out and snowing. I am hoping you don't have snow because I am heading to Ithaca tomorrow.

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  6. Look at that color! I LOVE it and this is just perfect for the weather. Thanks for sharing E! :)

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  7. This looks so refreshing! I hate hot weather and the best thing for me is that I get to make and eat cold treats like these. Can't wait to try this!

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  8. Mmmm, this looks delicious! I've never had a buttermilk sherbert... it plummeted to snow in Ohio over the weekend, but it looks like we're back to mid-fifties weather.

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  9. Funny...we're back to normal temps up here but we've had some summer-like weather and it feels so nice to see frozen treats on blogs. Yours looks delicious!

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  10. MMmmmm! My boyfriend is drooling over this! It looks amazing and refreshing!

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