Roasted strawberry-buttermilk sherbet

Food

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Roasted Strawberry-Buttermilk Sherbet

Ingredients:

• 4 cups strawberries (about 1 pound), hulled and halved or quartered if large
• 1 cup sugar
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk
• 1/3 cup sour cream
• Pinch of kosher salt

A few notes on making this:

• This is my kids’ absolute favorite dessert in the summer—it’s creamy and sweet but not overly so.
• You will need an ice cream maker for this.
• Roasting the strawberries really brings a depth of flavor to this sherbet that makes it richer than using just a fresh puree.

Directions:

• Preheat oven to 425°F.
• Add strawberries, vanilla, and sugar in a 13x9x2" baking pan and toss to combine.
• Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes.
• Cool to room temperature, then place in fridge for 30 min to chill.
• When chilled, purée berry mixture, buttermilk, sour cream, and salt in a blender or food processor 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.