I might try this again, with adjustments.
From EatingWell: 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.
9 Reviews for Strawberry Sherbet
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!
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.
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!
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: