Food
Strawberry–Lemon Sorbet
By Yankee Magazine|Apr 30 2014|
Strawberry–Lemon Sorbet
Photo Credit: Michael PiazzaYield
6 to 8 servings
Total Time
3 hours 10 minutes minutesHands-on Time
10 minutes minutes
Ingredients
3 cups small fresh strawberries, washed and hulled (halved if large)
1 cup buttermilk
1/4 cup frozen lemonade concentrate
1 cup granulated sugar
Instructions
Put everything into your blender and mix until smooth. Freeze in an ice-cream maker, a covered plastic bowl, or ice-cube trays until firm, at least 3 hours. If using a bowl, let the sorbet thaw a bit before serving. If using cubes, put them in the blender and mix again; then pour into dessert dishes and serve.
I’m looking for Elsie Maxwell’s recipe for Strawberry Muffins and can’t find it when I go to YankeeMagazine.com/more
Hi Marjorie,
You can find that recipe for strawberry muffins here: yankeemagazine.com/recipe/mom-maxwells-strawberry-muffins
How can sorbet content buttermilk??????
Hi Mia! Thanks for your comment. You are correct! Since sorbets do not contain dairy, this recipe should have been called a sherbet. Thanks for calling it to our attention!