Roasted Strawberry Buttermilk Sherbet Recipes

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ROASTED STRAWBERRY-BUTTERMILK SHERBET



Roasted Strawberry-Buttermilk Sherbet image

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

Provided by Susan Spungen

Categories     Dessert     Frozen Dessert     Strawberry     Summer     Healthy     Sour Cream     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

4 cups strawberries (about 1 pound), hulled, halved or quartered if large
1 cup sugar
1/2 vanilla bean, split lengthwise
1 1/2 cups buttermilk
1/3 cup sour cream
Pinch of kosher salt
Special Equipment
An ice cream maker

Steps:

  • Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2" baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
  • Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
  • DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.

STRAWBERRY-BUTTERMILK SHERBET



Strawberry-Buttermilk Sherbet image

Make your own sherbet easily with fresh strawberries and a few simple steps.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 8

Number Of Ingredients 6

2 cups fresh strawberries or 1 bag (16 oz) frozen strawberries, thawed
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla
Fresh mint sprigs, if desired
Sliced fresh strawberries, if desired

Steps:

  • In blender or food processor, place strawberries. Cover; blend on high speed 30 seconds or until smooth, stopping to scrape down side. Pour puree through finemesh strainer into large bowl, pressing with back of spoon; discard solids.
  • Add buttermilk, sugar and vanilla to strawberry puree; stir until well blended. Cover; refrigerate 1 hour.
  • Pour mixture into 1 1/2-quart ice-cream freezer and freeze according to manufacturer's directions. Garnish individual servings with mint and sliced strawberries.

Nutrition Facts : Calories 260, Carbohydrate 55 g, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg

SIMPLE STRAWBERRY SHERBET



Simple Strawberry Sherbet image

One night, we just decided to try to make sherbet. It came out very delicious!

Provided by cookielover

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 13h15m

Yield 12

Number Of Ingredients 5

¾ cup white sugar
¼ cup milk
¼ cup lime juice
2 quarts fresh strawberries, mashed
1 egg white

Steps:

  • Mix sugar, milk, and lime juice together in a bowl. Mix in mashed strawberries.
  • Beat egg white in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the strawberry-lime mixture. Pour mixture into a freezer-safe container. Cover with plastic wrap.
  • Freeze until almost firm, about 2 hours. Remove from freezer and stir thoroughly to break up chunks. Return to the freezer for 3 hours, stirring once every hour. Freeze until firm, 8 hours to overnight.

Nutrition Facts : Calories 86.3 calories, Carbohydrate 21 g, Cholesterol 0.4 mg, Fat 0.4 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 7.8 mg, Sugar 17.8 g

HEALTHY AND TASTY STRAWBERRY SHERBET



Healthy and Tasty Strawberry Sherbet image

A quick, easy, and tasty strawberry sherbet.

Provided by The-#1-Chef

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h5m

Yield 4

Number Of Ingredients 3

2 cups frozen strawberries
2 tablespoons white sugar
1 teaspoon lemon juice

Steps:

  • Place strawberries in a food processor and blend until smooth, about 30 seconds. Blend in sugar and lemon juice, about 10 seconds more.
  • Freeze sherbet until solid, about 1 hour.

Nutrition Facts : Calories 63.2 calories, Carbohydrate 16.5 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.5 g, Sodium 2.2 mg, Sugar 11.3 g

ROASTED STRAWBERRY-BUTTERMILK SHERBET



Roasted Strawberry-Buttermilk Sherbet image

This recipe is so simple to put together, but people think you have laboured over it. I leave my ice cream canister in my freezer during the summer months for quick and easy desserts. Roasting the strawberries really brings out the delicious flavour of the strawberries and makes this sherbet pop!!!

Provided by Abby Girl

Categories     Frozen Desserts

Time 30m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 6

1 lb strawberry (hulled, halved or quartered if large)
1 cup sugar
1/2 vanilla bean, split lengthwise
1 1/2 cups buttermilk
1/3 cup sour cream
1 pinch kosher salt

Steps:

  • Preheat oven to 425°F Combine strawberries and sugar in a 13x9x2" baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
  • Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Make sure the mixture is well chilled before adding it to the ice cream maker. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
  • DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.

Nutrition Facts : Calories 303.6, Fat 4.9, SaturatedFat 2.7, Cholesterol 13.6, Sodium 149.8, Carbohydrate 63.7, Fiber 2.3, Sugar 60.5, Protein 4.2

CRANBERRY BUTTERMILK SHERBET



Cranberry Buttermilk Sherbet image

Light, refreshing cranberry sherbet is a great change of pace from rich, holiday food. It's also popular on a hot, summer day. The buttermilk adds a nice tang. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 1 quart.

Number Of Ingredients 11

1 cup fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup orange juice
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1 cinnamon stick (3 inches)
2 cups buttermilk
1 cup sugar
1 cup light corn syrup
1/4 cup lemon juice
Dash salt

Steps:

  • In a small saucepan, combine first six ingredients; cook over medium heat until the berries pop, about 15 minutes. Discard cinnamon stick. Mash cranberry mixture; chill., In a large bowl, combine buttermilk, sugar, corn syrup, lemon juice and salt; add cranberry mixture. Pour into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 366 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 148mg sodium, Carbohydrate 92g carbohydrate (63g sugars, Fiber 1g fiber), Protein 3g protein.

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