Make this recipe with products included on CSA delivery for Jun 14, 2018

Buttermilk gives this sherbet tanginess and complements the fresh sweet strawberries. If you prefer a sweeter result, add a touch more sugar.

Equipment: ice cream maker required.


2 cups chopped fresh or frozen (not thawed) strawberries, (about 10 ounces), divided

1/2 cup sugar

2 1/2 cups nonfat or low-fat buttermilk

1/2 cup half and half

2 teaspoons lemon juice

1 teaspoon vanilla extract

pinch of salt



Combine 1 cup berries and sugar in a small bowl and let sit, stirring occasionally until the sugar has begun to dissolve, about 10 minutes. Transfer the berry mixture to a food processor or blender and process until smooth.


Meanwhile, combine buttermilk, half and half, lemon juice, vanilla, and salt in a medium bowl. Press the strawberry mixture through a fine-mesh sieve into the bowl. Stir, cover, and chill for at least 2 hours or up to 1 day.


Whisk the sherbet mixture and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. During the last 5 minutes of freezing, add the remaining 1 cup chopped berries. If necessary, place the sherbet in the freezer to firm up before serving.

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