Roasted Strawberry-Buttermilk Sherbet
Transform fresh strawberries into a delightful treat with this creamy and refreshing sherbet recipe. Roasting the berries intensifies their natural sweetness, which pairs perfectly with the tanginess of buttermilk and sour cream. A hint of vanilla adds a subtle aromatic note, making each spoonful a burst of summer flavor. Whether enjoyed on its own or as a complement to your favorite desserts, this homemade sherbet is sure to be a hit with friends and family.
— Constant Cookbook
Ingredients
- 4 strawberries (about 1 pound), hulled, halved or quartered if large
- 1 sugar
- 1/2 vanilla bean, split lengthwise
- 1 1/2 buttermilk
- 1/3 sour cream
- of kosher salt
- An ice cream maker
Instructions
- Preheat oven to 425°. Combine strawberries and sugar in a 13x9x2 inches baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15â20 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.
Yield
6 servings
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