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.