Fresh Strawberry (or Blueberry) Buttermilk Sherbet

Buttermilk may be a good choice for the lactose intolerant and those seeking to reduce caloric intake.  Seek out the “cultured” or “Bulgarian” buttermilk for the best options.  Here is a nice summer dessert that the whole family can enjoy, guilt-free, and lactose-free.  From Southern Living.

 

Fresh Strawberry Buttermilk Sherbert

  • 2 cups fresh strawberries (or blueberries; July is Blueberry Month!)
  • 2 cups buttermilk
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • Garnish: fresh mint sprigs

Preparation

  1. 1. Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.
  2. 2. Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Garnish, if desired.
  3. *1 (16-oz.) package frozen strawberries, thawed, may be substituted.

source: Southern Living, MAY 2008

and, one more sherbert recipe:

Pineapple Mint Buttermilk Sherbert

2/3 cup sugar

2 cups buttermilk

3 tablespoons minced fresh mint

1 8-ounce can crushed pineapple

Add sugar to buttermilk, and stir to dissolve sugar.  Add mint and pineapple (with juice).   Begin freezing.

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