Strawberry–Lemon Sorbet

By Yankee Magazine

Apr 30 2014


Strawberry–Lemon Sorbet

Photo Credit : Michael Piazza


6 to 8 servings


3 cups small fresh strawberries, washed and hulled (halved if large)
1 cup buttermilk
1/4 cup frozen lemonade concentrate
1 cup granulated sugar


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.