For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Recipe information
Yield
6 Servings
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
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°. Combine strawberries and sugar in a 13x9x2 inches 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.
Step 2
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.
Step 3
DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.
Nutrition Per Serving
6 servings
1 serving contains: Calories (kcal) 160 Fat (g) 3 Saturated Fat (g) 2 Cholesterol (mg) 15 Carbohydrates (g) 34 Dietary Fiber (g) 2 Total Sugars (g) 31 Protein (g) 3 Sodium (mg) 150