Roasted Strawberry-Buttermilk Sherbet - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/susan-spungen
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Ingredients
- 4 cups strawberries (about 1 pound), hulled, halved or quartered if large
- 1 cup sugar
- 1/2 vanilla bean, split lengthwise
- 1 1/2 cups buttermilk
- 1/3 cup sour cream
- Pinch of kosher salt
- Special equipment: An ice cream maker
Instructions
- Preheat oven to 425 °F. Combine strawberries and sugar in a 13x9x2" baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
- Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
- DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.
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