Strawberry Sherbet

Rating: 4.3 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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

Hilary Meyer
Source: EatingWell Magazine, May/June 2009

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Recipe Summary

total:
2 hrs 50 mins
Servings:
8
Nutrition Profile:
Heart Healthy
Low-Calorie
Diabetic Appropriate
Gluten-Free
Low Sodium
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.)

Tips

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 Facts

Serving Size: 1/2 cup
Per Serving:
112 calories; protein 3.5g; carbohydrates 20.6g; dietary fiber 0.8g; sugars 19.1g; fat 1.9g; saturated fat 1.1g; cholesterol 6.8mg; vitamin a iu 58.2IU; vitamin c 25mg; folate 10.7mcg; calcium 37.3mg; iron 0.2mg; magnesium 7mg; potassium 104.7mg; sodium 93.7mg; added sugar 13g.
Exchanges:

1/2 fruit, 1 other carbohydrate, 1/2 low-fat milk
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Reviews (4)

Read More Reviews
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/30/2011
its soooooooooo good. Read More
EatingWell User
Rating: 2 stars
08/25/2013
definitely more sugar I might try this again with adjustments. Pros: nice strawberry flavor Cons: a bit too icy and not sweet enough Read More
MaritimeGal
Rating: 5 stars
10/30/2011
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: http://superfoodsyear.blogspot.com/2010/08/wonder-of-homemade-ice-cream.html Read More
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Margaret
Rating: 5 stars
10/29/2011
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! Read More
EatingWell User
Rating: 4 stars
10/07/2012
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 Read More
EatingWell User
Rating: 5 stars
10/30/2011
this tastes really good and looks great Read More
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Angie Jones
Rating: 5 stars
06/11/2017
Based on previous comments in other reviews I tweaked the recipe and it turned out amazing. First the not sweet enough I doubled the sugar. Didn't bother straining out seeds kinda lends credence to the homemade style. I don't like the frozen chunks never did so I just pureed the whole bunch of berries.In response to the hard and icy concerns I used 2 cups of Bulgarian style buttermilk (3% milk fat v/s 1%) and I cup half and half to make it smoother and creamier. After 3 hours in fridge freezer it's still very scoopable. Definitely worth it. Besides we are harvesting so many strawberries this year anyway. Read More
EatingWell User
Rating: 2 stars
07/27/2012
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 Read More
EatingWell User
Rating: 5 stars
10/30/2011
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! Read More
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