Sensational Strawberry Sorbet


Yesterday was a lovely day spent strawberry picking in a local patch up the road with my neices, nephews and a friend with her kiddos.  The sun was bright and the air was breezy.  We couldn’t have planned a better day.  Although it was a bit early for a big harvest, we still found plenty of juicy berries to fill our buckets.  The kids enjoyed all the crazy shapes the natural strawberries grew in.  There were lots of “butt” jokes that day!  Here’s one particularly crazy strawberry-looks like a peacock’s tail!

With my bucket full of freshly picked strawberries, my mind was racing with all of the delicious recipes I could come up with.  I found a great page on Southern Living’s website that listed 42 recipes for fresh strawberries.  The first recipe that appears is Strawberry-Buttermilk Sorbet and I knew I had my first recipe in hand.

Sensational Strawberry Sorbet


Ice Cream Maker

Food Processor

Rock Salt


Wire Mesh Strainer

Measuring Cups


2 cups fresh strawberries

2 cups buttermilk

1 tspn vanilla extract

1 cup sugar


Steps to Sorbet:

1.  Begin with thoroughly washing and removing the leafy tops of the strawberries.  The girls and Houidini enjoyed these discards as an afternoon snack!

2.  Place the 2 cups of strawberries into a food processor and blend well.

3.  Set up a bowl with a wire mesh strainer on top.  Slowly pour parts of the pureed strawberries through the strainer.  Use the back of a spoon to press through.  (This is the most tedious part of the process, but it’s worth it to have smooth sorbet.)

4.  Add the buttermilk, sugar, and vanilla extract to strained strawberries.  Mix well.

5.  Set up your ice cream maker per manufacturer instructions (this is where the ice and rock salt come in).  I just went up to the closest store and bought one for around $25.  It is a 4 quart ice cream maker.  There was plenty of room for this recipe.

I would recommend doubling this recipe if you have a large family, or are serving this at an event.  For this ice cream maker, every few minutes I had to add a layer of ice and rock salt since it melted as the container churned-this is pretty typical of ice cream makers.  I used about 1/4 of the rock salt in the box.  There is plenty leftover for next time.

After about 25 minutes, my ice cream maker stopped churning and I peaked inside.  I had creamy, pink, frozen sorbet.  After a quick taste test, I was so pleased! It is delicious, definitely the best sorbet I have ever had.  I placed it in the deep freezer and will leave it there overnight to set up.  I am very excited about this recipe, it was easy and super delicious.  I hope you and your family enjoy this recipe as much as I did!




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