They’re here! They’re here! They’re finally here!
When I see Louisiana and Florida Strawberries hit grocery store produce aisles, I get a little giddy. (ok, a lot giddy). To me, strawberries mean SPRING, in a flashing-Broadway-light-sign kind of way. I went a little crazy at the store and ended up buying way more than even 4 strawberry crazed adults and one ravenous toddler could eat before they went all mushy, so I asked my mama for her chart-topping strawberry sherbet recipe. What ensued was a sweet, creamy, just a touch tart, and all the way Strawberriffic frozen treat that lasted all of two days in the freezer before it was allllll gone. 
Thankfully, I can just go right back to the store for more berries.
If you’re wondering what on earth makes a sherbet NOT a sorbet or an ice cream or a gelato, then check out The Kitchn’s super helpful little rundown. Basically, though, a sherbet has fruit and cream, but isn’t as rich as ice cream. This is exactly that, and almost dips into frozen yogurt territory, but is smoother and richer. It’s perfect for spring and is really, truly gorgeous, so go ahead, buy ALL the strawberries you can fit in your buggy. I’ve got you covered.
This recipe is so easy, I’m going to forgo the step-by-step. Feel free to leave a comment if you have any questions, though!
- 4 Cups Strawberries, hulled & halved
- 1 Cup Sugar
- 1 Teaspoon vanilla
- 1½ Cups Buttermilk
- ½ Cup plan Greek Yogurt
- Pinch of Salt
- Preheat the oven to 425 F.
- Combine strawberries and sugar and vanilla into a large roasting/baking dish.
- Roast the berries 15-20 minutes until the juices bubble to remove excess water from the berries and release some sugars. (This stuff will bubble and foam A LOT. You honestly can't have a big enough roasting pan for this. Go oversize and watch the oven carefully, otherwise you'll end up with pink pink foam everywhere.)
- Remove roasted strawberries from the oven and let them cool
- Add buttermilk, yogurt, and salt to the berries. Puree’ until smooth with an emulsion blender.
- Pour the mixture into an ice cream maker, and then transfer to an airtight container and free until hardened completely.
- Soften 15 minutes before serving.
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As a berry lover (I have some on the fridge now), this sounds delicious and looks beautiful.
Thanks for sharing it.
How long can I keep this in the freezer, before needing to eat it?