Strawberry Sherbet with Buttermilk Recipe
A light, fruity frozen treat with just a hint of exotic rose water, Strawberry Sherbet with Buttermilk gets its tang and body from buttermilk... A perfectly lovely chilly dessert on a hot summer's day!
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Equipment
Ingredients
Sherbet
- 32 ounces fresh strawberries - trimmed and quartered
- 2 ½ cups buttermilk - (I use lowfat)
- ½ cup light, neutral agave nectar
- ⅓ cup rose water - (optional)
- ¼ cup white wine - (see notes)
- ½ teaspoon fine sea salt
Garnishes
- ¼ cup toasted pistachios - to garnish
- 2 tablespoons mint leaves - chiffonade (roll & slice thin)
Instructions
- Purée all sherbet ingredients together until smooth. Chill until very cold.
- Pour into ice cream freezer. Freeze according to manufacturer's instructions.
- Either garnish and serve immediately, or scoop into an air-tight container and freeze until ready to serve.
Notes
Rose water and white wine are optional. See the body of the post for more information.
Nutrition
Calories: 192kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com