Made with fresh strawberries, a bowl of this Homemade Strawberry Sherbet is delightful on a warm summer day!
5 from 3 votes
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Refrigeration Time: 8 hours hours
Total Time: 8 hours hours 45 minutes minutes
Servings: 6 servings
Calories: 154 kcal
1 cup hulled and chopped ⅔ cup ¾ cup ¾ cup 1 Tbsp 1 tsp
Using a medium bowl, add strawberries and sugar; stir until well combined. Let rest for 10 minutes.
Using a food processor or blender, add strawberry mixture and purée until smooth.
Press mixture through a fine mesh strainer into a clean mixing bowl.
Add buttermilk, half-and-half, lemon juice and vanilla extract; stir until well combined.
Cover and refrigerate mixture overnight.
The next day, pour mixture into an ice cream maker. Churn according to manufacturer’s instructions.
For a softer sherbet, serve immediately. For a firmer sherbet, transfer mixture into a freezer-safe container and freeze for another 2-3 hours. (Note: If sherbet is too hard to scoop, let container thaw in the refrigerator for ~20 minutes before scooping.)
