Strawberry Buttermilk Sherbet

A kitchen confession: Our ice cream maker is not being used to it's potential. Every time I use it I think, "Why don't I do this more often?" The answer usually has something do with lack of planning because I haven't frozen the inner canister ahead of time. But I'm hoping to change that. That silly canister is in the freezer right now, because next time I want to be ready. In fact, did you know you can use your ice cream maker just to make Slurpee-type drinks? Just pour in some soda or juice or whatever you'd like and get it spinning. Who doesn't love a cool little something (that's EASY to make) in the hot summer? Get out your ice cream maker. I know you don't use it as much as you should.

I'm sticking with strawberries for another post or two and sharing a truly yummy one with you.

This recipe is very similar to one I did last year with blackberries. It's good, really good, and a lot lighter than ice cream, which usually uses cream and whole milk. Give it a try. And, let me know if you've got any other suggestions for my ice cream maker!Strawberry Buttermilk Sherbet
adapted from Southern Living Magazine

2 cups fresh strawberries*
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla extract
1/2 cup (or more!) chopped strawberries (optional)

Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids.

Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.

Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Fold in the half cup of strawberries if desired.

*You could also use 1 (16-oz.) package frozen strawberries, thawed if you can't get to some fresh picked, local berries.