Get ready to transform your dessert game with the most incredible, melt-in-your-mouth Buttermilk Sorbet with Strawberries that will transport you to a world of creamy, fruity bliss! Imagine a dessert so light, so refreshing, and so incredibly easy to make that it'll become your go-to summer treat. Whether you're hosting a dinner party or craving a guilt-free indulgence, this recipe promises to be a game-changer that will have everyone asking for your secret.
Prep Time: 10 mins
Cook Time: -
Total Time: 4 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups buttermilk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, pureed
Instructions
- In a medium saucepan, combine sugar with 1/2 cup of water. Heat over medium heat, stirring constantly until the sugar completely dissolves, creating a simple syrup.
- Remove the simple syrup from heat and let it cool to room temperature. This process typically takes about 15-20 minutes.
- In a large mixing bowl, whisk together the cooled simple syrup, buttermilk, and vanilla extract until thoroughly combined.
- Puree fresh strawberries in a blender or food processor until smooth. Strain through a fine-mesh sieve to remove seeds if desired.
- Gently fold the strawberry puree into the buttermilk mixture, creating a smooth, uniform color.
- Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until the sorbet reaches a soft-serve consistency.
- Transfer the churned sorbet to a freezer-safe container, cover with plastic wrap directly touching the surface to prevent ice crystals.
- Freeze for at least 4 hours or overnight to allow the sorbet to firm up completely.
- Before serving, let the sorbet sit at room temperature for 5-10 minutes to soften slightly for easy scooping.
- Serve in chilled bowls, optionally garnishing with fresh strawberry slices or mint leaves.
Tips
- Use the freshest strawberries possible for the most vibrant flavor and color.
- Strain the strawberry puree to remove seeds for a smoother texture, though this is optional.
- Make sure your simple syrup is completely cooled before mixing to prevent crystallization.
- If you don't have an ice cream maker, you can freeze the mixture and stir every 30 minutes to break up ice crystals.
- For an extra touch of elegance, garnish with fresh mint leaves or a drizzle of honey.
- Store the sorbet in an airtight container with plastic wrap directly touching the surface to prevent freezer burn.
- Allow the sorbet to sit at room temperature for 5-10 minutes before serving for the perfect scoopable consistency.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 45g
Protein: 3g
Fat: 1g
Saturated Fat: g
Cholesterol: 5mg
