Yield: 8 servings

Rose Water and Strawberry Buttermilk Sherbet

Strawberry and Rose Water Buttermilk Sherbet

A light, fruity frozen treat with just a hint of exotic rose water. Rose Water and Strawberry Buttermilk Sherbet gets its tang and body from buttermilk... A perfectly lovely chilly dessert on a hot summer's day!

Prep Time 15 minutes
Additional Time 45 minutes
Total Time 1 hour



  • 32 ounces fresh strawberries, trimmed and quartered
  • 2 1/2 cups buttermilk, (I use lowfat)
  • 1/2 cup light, neutral agave nectar
  • 1/3 cup rose water, (optional)
  • 1/4 cup white wine, (see notes)
  • 1/2 teaspoon fine sea salt



  1. Puree all sherbet ingredients together until smooth. Refrigerate or freeze until very cold. If you put it into the freezer to chill, don't forget about it! My ice cream freezer does a better job if I start out with a really cold mix.
  2. Pour into ice cream freezer. Freeze according to manufacturer's instructions.
  3. Either garnish and serve immediately, or scoop into an air-tight container and freeze until ready to serve.


Rose water is typically a subtle flavor in a recipe. I love the complexity and nuance it adds, but the recipe is great without it.

I add a bit of alcohol to all of my frozen desserts as it lowers the melting point, and makes it more scoopable. In this recipe, it doesn't add much in the way of flavor, and is totally optional.

I received a bottle of Rose and Hibiscus Flower Extract at the Mediavine Bloggers Conference in April. I love it! I put a few drops on my scoops mostly for visual impact. Again, this is optional.

Time varies according to your appliance and how cold the mixture is going into it!

Nutrition Information:



Amount Per Serving: Calories: 126Total Fat: 1gCarbohydrates: 26gProtein: 3g