I can safely say that the summer heat has arrived in Kansas City. I’m not exactly sure what happened to spring, but from the looks of it summer is here to stay. It has been hot and my allergies have been acting up which only makes the heat feel more miserable. Looking on the bright side, however, the hot weather makes a great excuse to pull out the ice cream maker. I have a large “traditional” freezer and a counter-top variety. The counter top model one is what gets the most use at our house. It makes the perfect amount and I keep the base in the deep freezer which makes a spontaneous need for homemade ice cream quite easy.

I think (besides the heat) the desire for making homemade ice cream was topped off after watching Friday night’s episode of Jamie Oliver’s Food Revolution. He gave a lesson on ice cream ingredients during the episode. Lets just say I will definitely be making more of the homemade variety or at least checking the labels a little more closely. All of this brought me to the need for sharing this recipe for strawberry sorbet. I have been making this frozen treat at our house for years and it is loved by all. It is slightly tart from the buttermilk but the combination of the buttermilk and strawberries is phenomenal. There were no complaints as we all scarfed down our bowl of this cool treat. The best thing (besides the taste) was that we could pronounce and knew all of the ingredients that went into making our Sunday night treat.

I would love to know what you think of this sorbet recipe. I am thinking of trying it with some other fruits as well. What is your favorite cool treat on a hot day? I have a feeling we are in for quite a few hot hot days in our future and need to make sure I don’t run out of new ideas. 🙂

Strawberry Buttermilk Sorbet

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16 oz. package fresh strawberries (you can substitute frozen strawberries but you will need to thaw them.)
2 cups buttermilk
1 cup sugar (you may use less if the berries are super sweet)
1 teaspoon vanilla

Put the strawberries in a food processor or blender and blend until smooth (my Vitamix works great for this task). If needed, scrape down the sides and blend again. Once the strawberries are smooth pour the puree through a fine wire-mesh strainer into a 2 quart mixing bowl. To speed up the process use the back of a spoon to press the puree mixture through the strainer (be sure to get all of the puree off the bottom of the strainer as well.) Discard the solids.

Add the buttermilk, sugar, and vanilla to the puree and stir until well blended and the sugar has dissolved. Cover and refrigerate for 1 hour.

Once the mixture has chilled pour it into a 1 ½ quart electric ice cream maker and freeze according to the manufacturer’s instructions. Once the mixture has frozen enjoy!

Adapted from Southern Living May 2008