Roasted strawberry-buttermilk sherbet
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Roasted Strawberry-Buttermilk Sherbet
Ingredients:
- 4 cups strawberries (about 1 pound), hulled and halved or quartered if large
- 1 cup sugar
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
- 1/3 cup sour cream
- Pinch of kosher salt
A few notes on making this:
- This is my kids’ absolute favorite dessert in the summer—it’s creamy and sweet but not overly so.
- You will need an ice cream maker for this.
- Roasting the strawberries really brings a depth of flavor to this sherbet that makes it richer than using just a fresh puree.
Directions:
- Preheat oven to 425°F.
- Add strawberries, vanilla, and sugar in a 13x9x2" baking pan and toss to combine.
- Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes.
- Cool to room temperature, then place in fridge for 30 min to chill.
- When chilled, purée berry mixture, buttermilk, sour cream, and salt in a blender or food processor 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.
