Roasted Strawberry Buttermilk Sherbet Recipes

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STRAWBERRY-BUTTERMILK SHERBET



Strawberry-Buttermilk Sherbet image

Make your own sherbet easily with fresh strawberries and a few simple steps.

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

ROASTED STRAWBERRY-BUTTERMILK SHERBET



Roasted Strawberry-Buttermilk Sherbet image

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

Provided by Susan Spungen

Categories     Dessert     Frozen Dessert     Strawberry     Summer     Healthy     Sour Cream     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

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.

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