Roasted Strawberry Buttermilk Sherbet
Created by JostLori on January 28, 2017
- Servings: 6
- Prep Time: 40m
- Cook Time: 20m
- Recipe #25512
Ingredients
- 1 pound strawberries (about 4 cups, hulled and quartered)
- 1 cup granulated sugar
- 1 vanilla bean (split lengthwise)
- 1 1/2 cups buttermilk
- 1/3 cup sour cream
- Kosher salt (1/16th teaspoon, JUST A PINCH!)
How to Make
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Step 1: Preheat oven to 425°. Combine strawberries and sugar in a 13x9x2 inch glass baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 20-25 minutes. Let cool.
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Note: I roast the strawberries the day before, then refrigerate overnight before blending with remaining ingredients.
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Step 2: Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth.
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Step 3: Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
Nutritional Facts
- Serving Size: 1 (199.5 g)
- Calories 238.1
- Total Fat - 4.1 g
- Saturated Fat - 2.3 g
- Cholesterol - 11.2 mg
- Sodium - 75.3 mg
- Total Carbohydrate - 49.3 g
- Dietary Fiber - 2.3 g
- Sugars - 44.4 g
- Protein - 3.7 g
- Calcium - 99.3 mg
- Iron - 0.4 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.1 mg