Homemade Strawberry Sherbet

16 Mar

Another fantastic day.


And it’s not technically spring yet.

Considering it feels like spring and summer is just around the corner, I bet that most of you (ladies) are a bit worried. Worried about swimsuit season.

I don’t know about you, but I have been pushing off on the whole “Excercising, tanning, and eating raw veggies before summer” thing. Big mistake. Now I have a little pudge leftover from Thanksgiving, my skin is the color of white frosting, and my stomach is dying for some veggies that don’t come from cities I cannot pronounce. Ugh.

Making and eating veggies is easy. Especially during great weather, you can just throw them on the grill (or use your stovetop). Because it is so easy (in my opinion), I’ll give you a recipe for a sweet treat.

Now why would I give a recipe for something that will make people gain more weight…after I just went on about losing holiday weight?

This recipe is not really fattening and I am showing it to you because I know that it is so hard to resist a cool, creamy dessert on a hot day. So introducing, Homemade Strawberry Sherbet.


  • 2 cups chopped fresh or frozen (not thawed) strawberries ,  (about 10 ounces), divided
  • 1/2 cup sugar (I would substitute with Raw Sugar, or Honey, or a natural sweetner)
  • 2 1/2  cups nonfat or low-fat buttermilk
  • 1/2 cup half-and-half (vanilla)
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt


  • Combine 1 cup berries and sugar (honey) in a small bowl and let sit, stirring occasionally until the sugar has begun to dissolve, about 10 minutes. Transfer the berry mixture to a food processor or blender and process until smooth.
  • Meanwhile, combine buttermilk, half-and-half, lemon juice, vanilla and salt in a medium bowl. Press the strawberry mixture through a fine-mesh sieve into the bowl. Stir, cover and chill for at least 2 hours or up to 1 day.
  • Whisk the sherbet mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add the remaining 1 cup chopped berries. If necessary, place the sherbet in the freezer to firm up before serving. (If the sherbet becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.)

*This makes 8 servings and each serving has 110 calories and 2 grams of fat.

**If you don’t have an ice cream maker, you can make it by hand but I have no idea how to even attept to do that so…your on your own.

What is your favorite summer treat?


3 Responses to “Homemade Strawberry Sherbet”

  1. Stages 03/17/2012 at 12:56 pm #

    Yummy :) Too bad I don’t have an ice cream maker :(

  2. trialsinfood 03/16/2012 at 11:01 am #

    Mmm… I will take some of that…even though it’s cold and wet here.

  3. Karen 03/16/2012 at 9:49 am #

    Good tasting and not so bad for you. Sounds perfect.

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