Thursday, August 13, 2009

Strawberry-Buttermilk Sherbet

This is a very sweet ice cream. I imagine that you cold get by with 3/4 cup or less of sugar, if you have ripe in-season berries.

2 cups fresh strawberries (or a 16 oz. bag of frozen)
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

1. Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.

2. Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions.

--Adapted from Southern Living magazine

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