Strawberry Sherbet

This is the making of a beautiful friendship. 

Strawberry Sherbet

from EatingWell.com

• 2 cups chopped fresh or frozen (not thawed) strawberries , (about 10 ounces), divided
• 1/2 cup sugar
• 2 1/2 cups nonfat or low-fat buttermilk
• 1/2 cup half-and-half
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

I would chop the berries smaller than that next time. 

 

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.

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. Like I said before, I would have chopped them MUCH smaller than that in hindset.

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.)

YUMMMMM. This sherbet was the best. I was very surprised by how amazing the flavor was. Super good.

NUTRITIONAL INFO Per serving (1/2 cup): 112 calories; 2 g fat (1 g sat, 1 g mono); 7 mg cholesterol; 21 g carbohydrates; 4 g protein; 1 g fiber; 94 mg sodium; 86 mg potassium

Well, I'll be back soon. I have many more recipes to share. But for now, school work and Glee are calling my name. It's my new obsession :)