This recipe appears in:Why It's Time to Start Making Your Own Sherbet American Classics: Balsamic Roasted Strawberry Sherbet
Sherbet doesn't have to be the bland, kind of cloying, neon-dyed confection you might remember from your youth. In fact, it can be a lovely way to showcase fruit in a dessert that's a little less decadent than ice cream, but not quite as sweet as an ice or sorbet. The balsamic and strawberries are up front and center on the initial taste but it finishes with the tang of buttermilk. The beauty of this recipe is that it works well with frozen berries for a light and refreshing treat that tastes like the promise of summer when you have the winter blues.
This recipe is adapted from Bon Appétit's Roasted Strawberry-Buttermilk Sherbet and inspired by Jeni's Splendid Roasted Strawberry Buttermilk Ice Cream.
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.
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- 12 ounces frozen strawberries
- 1/4 cup sugar
- 2 1/2 tablespoons balsamic vinegar
- 1 1/2 cups buttermilk
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- Pinch of kosher salt
Move oven rack to center position and preheat oven to 425° F. Line a large baking pan with parchment paper. In a large bowl toss strawberries with sugar. Spread sugared strawberries out on prepared baking pan and drizzle with balsamic vinegar.
Roast the berries until berries are softened and juices begin to bubble, about 20-35 minutes. Remove from oven cool completely on the pan.
Once the berries are cooled, purée berries and rendered juices along with buttermilk, sour cream, vanilla extract, and salt in a blender or food processor until smooth.
Transfer mixture to an electric ice cream maker and churn according to manufacturer's instructions.Transfer to an airtight container and freeze until firm, about 2 hours. Store for up to one week.