I got an ice cream maker at a thrift shop recently, and this was the first thing I made with it. It’s kind of light and refreshing, from the fruit, and tangy from the buttermilk. It’s a nice combo.

Tiny Peter Cottontail spoon much better at launching sherbet out of the dish than separating off a chunk to eat.

Ingredients:

• 4 cups strawberries, hulled and halved or quartered if large
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• 1/3 cup sour cream
• Pinch of kosher salt

I used thawed frozen strawberries (so much cheaper!) which look a bit squishy and lumpy at first, but as it all goes in a blender or food processor I don’t really think it matters in the end.

Preheat your oven to 425 degrees. Put the strawberries and sugar in a 9X13″ pan and stir together. Place in the oven and cook, stirring occasionally, until the mixture is juicy and bubbling, 15-20 minutes. Set aside to cool. If you’re in a hurry, you can slightly speed matters by transferring the strawberry mixture out of the hot glass dish and into a room temperature dish.

Combine the berries and remaining ingredients in a blender or food processor. Blend until smooth.

Leaked so very much of this all over multiple counters…

Refrigerate the mixture until chilled, then freeze according to your ice cream maker’s instructions.

Transfer to an airtight container and store in the freezer.

This sherbet gets firm enough that you’ll want to pull it out of the freezer during dinner to give it 15-20 minutes to soften slightly, but it’s very much worth the wait!

Strawberry Buttermilk Sherbet

Lightly adapted from Bon Appetit.

• 4 cups strawberries, hulled and halved or quartered if large
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• 1/3 cup sour cream
• Pinch of kosher salt

Preheat your oven to 425 degrees. Put the strawberries and sugar in a 9X13″ pan and stir together. Place in the oven and cook, stirring occasionally, until the mixture is juicy and bubbling, 15-20 minutes. Set aside to cool.

Combine the berries and remaining ingredients in a blender or food processor. Blend until smooth. Refrigerate the mixture until chilled, then freeze according to your ice cream maker’s instructions. Transfer to an airtight container and store in the freezer.

Let rest at room temperature 15-20 minutes before serving.