I love, LOVE this recipe! It was quick, easy and a great way to use some of the 23 pounds of strawberries I picked. The buttermilk gives it just the right tang and if you are worried about the Kiddies then leave out the Chambord. I have made it both ways ????
Strawberry-Buttermilk Sherbet
Cooking Light
2 C chopped strawberries
1/3 Agave nectar
1 1/2 C buttermilk
3 TB Chambord (raspberry flavored liqueur, optional)
1 TB fresh lemon juice
Combine berries and nectar in a blender and pulse to puree. Add buttermilk and process until well blended. Add the optional liqueur, pulse.
Add lemon juice and pulse a few times more. Add to the freezer can of an ice cream maker and follow directions given by manufacturer. When mine was finished I put in a dedicated ice cream container for my freezer and froze until more firm. Scoop and enjoy!
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