Strawberry Sherbet

Strawberry Sherbet

9 Reviews
From: EatingWell Magazine May/June 2009

Buttermilk gives this sherbet tanginess and complements the fresh sweet strawberries. If you prefer a sweeter result, add a touch more sugar.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups chopped fresh or frozen (not thawed) strawberries , (about 10 ounces), divided
  • 1/2 cup sugar
  • 2 1/2 cups nonfat or low-fat buttermilk
  • 1/2 cup half-and-half
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt


  • Active

  • Ready In

  1. Combine 1 cup berries and sugar in a small bowl and let sit, stirring occasionally until the sugar has begun to dissolve, about 10 minutes. Transfer the berry mixture to a food processor or blender and process until smooth.
  2. Meanwhile, combine buttermilk, half-and-half, lemon juice, vanilla and salt in a medium bowl. Press the strawberry mixture through a fine-mesh sieve into the bowl. Stir, cover and chill for at least 2 hours or up to 1 day.
  3. Whisk the sherbet mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add the remaining 1 cup chopped berries. If necessary, place the sherbet in the freezer to firm up before serving. (If the sherbet becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.)
  • Make Ahead Tip: Prepare through Step 2 up to 1 day ahead. Freeze sherbet in an airtight container for up to 4 days.
  • Equipment: Ice cream maker

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 111 calories; 2 g fat(1 g sat); 1 g fiber; 21 g carbohydrates; 4 g protein; 11 mcg folate; 7 mg cholesterol; 19 g sugars; 13 g added sugars; 58 IU vitamin A; 25 mg vitamin C; 37 mg calcium; 0 mg iron; 94 mg sodium; 105 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1/2 fruit, 1 other carbohydrate, 1/2 low-fat milk

Reviews 9

August 25, 2013
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By: EatingWell User
definitely more sugar I might try this again, with adjustments. Pros: nice strawberry flavor Cons: a bit too icy and not sweet enough
October 07, 2012
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By: EatingWell User
Best frozen treat yet! We made this last week and it was AMAZING! We had some berries that needed to be used up and this was the way to go! Didn't find the need to strain the strawberry puree; who cares about a few small seeds. Just pureed and added in. Could have done w/o frozen chunks, made it difficult to chew; maybe will puree them too next time. Froze leftovers and agree they froze solid. Had to allow it to come up in temperature before indulging. Well worth it! Can't wait to try blueberry and peach! Pros: great texture, pleasant taste
July 27, 2012
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By: EatingWell User
Icy and Hard This sherbet needs fat. The fresh flavor shines through, but it's hard and icy, rather than smooth and creamy. It has to sit at room temperature for at least 30 minutes before you can scoop it out; otherwise, you need an ice pick. Pros: Good strawbery flavor; easy to prepare Cons: Hard, icy texture
July 05, 2011
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By: Peggspark
Awesome Burst of Berry! This was a fabulous dessert for 4th of July! My husband and I both raved about it. We used fresh strawberries and will be making this again. Easy and delicous! Pros: Absolutely delicious! Cons: No Cons!
August 11, 2010
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By: MaritimeGal
The best ice cream I've made so far! I wrote about it in my food blog "Eating the Rainbow" if you'd like to read about my experience:
August 05, 2010
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By: EatingWell User
I made the recipe as written and it was delicious! I used a cheesecloth (instead of a sieve) to strain the berry mixture, which worked really well. I'd definitely recommend this as a yummy summer dessert!
June 01, 2010
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By: EatingWell User
its soooooooooo good.
April 06, 2010
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By: EatingWell User
This is sooo YUMM. I was honestly surprised by how good the flavor of this sherbet is. The texture too! This is going to become a regular in our house. Perfect for a sweet fix. The only things I changed were substitutes. I didn't have any half and half so I did 1/2 Tb. melted butter and enough milk to make it 1/2 cup. And for the buttermilk, 2.5 Tb. white vinegar filled with milk to 2.5 cups.
March 24, 2010
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By: EatingWell User
this tastes really good and looks great