Hello friends! How was everyone’s weekend? Boy oh boy, it was a hot one at the Jersey Shore! We’re talkin’ a scorcher! Yesterday it was 92 degrees and not a cloud in the sky! #NationalIceCreamDay could not have fallen on a better day!
Being so new to the whole food blogging thing I am so amazed at how many food holidays there are! I really need to study up and get up to speed so we can all be prepared! There’s one for just about every day of the year! Think of a food and I guarantee there is a day that celebrates it! I’m just giving you a heads up, August is loaded with some good ones. We’ve got Root Beer Float Day (8/6), Banana Split Day (8/10), Filet Mignon Day (8/13) and yes, the one you’ve all been waiting for… International Bacon Day (8/31)! Mark your calendars guys because I would hate for you to miss any! And if there is any day you think we should not miss with a special recipe for the blog please feel free to shoot me an email so I can think up something delicious for us all!
Today’s recipe, Buttermilk Strawberry Sherbet reminds me of my Grandmother, aka Gram as I called her growing up and Gim or Gimmie Girl as her great grand kids called her as they were growing up. One of her favorite kinds of ice cream was Neapolitan. If you are not familiar with Neapolitan ice cream it is made up of blocks of vanilla, chocolate and strawberry all in the same container side by side. Her favorite was always the strawberry. So when I decided to make a sherbet for the blog I knew strawberry had to be the flavor. I was channeling my inner Gram.
Lately there have been so many beautiful strawberries at the market and with the temps being in the 90’s a refreshing sherbet was the perfect idea. It’s smooth and creamy and just a little lighter than regular ice cream. If you like pieces of strawberries in your sherbet feel free to add some chopped pieces during the last two minutes of churning like I did. I think you are going to love the sweet taste of the strawberries with the tangy taste of the buttermilk. This sherbet is refreshing, light and a great way to keep cool! Enjoy and have a great week!
- 3 cups chopped fresh strawberries, divided
- 2 cups buttermilk
- 3/4 cup granulated sugar
- 1/8 tsp. ground cinnamon
- 2 tsp. fresh lemon juice
- 1 tsp. vanilla
- Puree 2 cups chopped strawberries in a food processor until smooth, about 30 seconds.
- Pour puree through a fine-mesh sieve into a large bowl discarding seeds.
- Add buttermilk, sugar, cinnamon, lemon juice and vanilla to the puree.
- Stir until blended.
- Cover and chill for at least 2 hours or up to one day.
- Pour mixture into 1 1/2 quart freezer container of ice-cream maker.
- Freeze according to manufacturer's instructions adding remaining 1 cup chopped strawberries during the last 2 minutes of churning if desired.