Ingredients
1 cup of strawberries (about 5 ounces), divided and chopped – fresh or frozen (not thawed) will work
1/4 cup of sugar
1 1/4 cups of low-fat buttermilk (you could use nonfat, as well)
1/4 cup of half-and-half
1 teaspoon of freshly squeezed lemon juice
1/2 teaspoon of vanilla extract
Pinch of salt
To Make
Combine half of the strawberries and sugar in a small bowl. Stir and set aside, stirring occasionally until the sugars begins to dissolve. This will take about 10 minutes. Pour the mixture into a blender or food processor and process until it is smooth.
In a medium bowl, add the remaining ingredients except for the rest of the strawberries. Press the strawberries and sugar through a fine-mesh sieve and then add them to the milk mixture. Stir well and then cover tightly. Chill this mixture for a minimum of 2 hours or up to 24 hours.
After the mixture has chilled, whisk the sherbet and pour it into the ice cream maker canister. Follow the manufacturer’s directions for making sherbet. Before the machine stops, within the last 5 minutes, add the rest of the chopped strawberries and continue processing. You may need to place the sherbet in the freezer if you prefer your sherbet to be firm.
4 servings, 1/2 cup each.
