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    You are in: Home / Recipes / Roasted Strawberry-Buttermilk Sherbet Recipe
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    Roasted Strawberry-Buttermilk Sherbet

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Abby Girl's Note:

    This recipe is so simple to put together, but people think you have laboured over it. I leave my ice cream canister in my freezer during the summer months for quick and easy desserts. Roasting the strawberries really brings out the delicious flavour of the strawberries and makes this sherbet pop!!!

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    Ingredients:

    Serves: 4-6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F Combine strawberries and sugar in a 13x9x2" baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
    2. 2
      Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Make sure the mixture is well chilled before adding it to the ice cream maker. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
    3. 3
      DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Strawberry-Buttermilk Sherbet

    Serving Size: 1 (183 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 303.6
     
    Calories from Fat 44
    14%
    Total Fat 4.9 g
    7%
    Saturated Fat 2.7 g
    13%
    Cholesterol 13.6 mg
    4%
    Sodium 149.7 mg
    6%
    Total Carbohydrate 63.6 g
    21%
    Dietary Fiber 2.2 g
    9%
    Sugars 60.5 g
    242%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    vanilla beans

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