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Buttermilk Strawberry Sherbet

Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Servings: 6
Author: Mary Ann Dwyer


  • 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.