Strawberry-Buttermilk Sherbet

Strawberry-Buttermilk Sherbet
Strawberry-Buttermilk Sherbet is a gluten free and vegetarian recipe with 15 servings. One serving contains 78 calories, 1g of protein, and 1g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have buttermilk, garnish: mint sprigs, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

1
Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides.
Ingredients you will need
StrawberriesStrawberries
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
2
Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids.
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Strawberry PureeStrawberry Puree
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SieveSieve
BowlBowl
3
Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.
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ButtermilkButtermilk
VanillaVanilla
SugarSugar
4
Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)
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StrawberriesStrawberries
CreamCream
IceIce
5
Garnish, if desired.
6
*1 (16-oz.) package frozen strawberries, thawed, may be substituted.
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StrawberriesStrawberries
DifficultyNormal
Ready In15 m.
Servings15
Health Score1
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