Strawberry season is in full swing now. We've been eating them like they're going out of style. Shortcakes, yogurt, drinks, jam, anything you can think of really, we're doing it. We had this dessert with friends after what was supposed to be an outdoor BBQ, and was instead us huddled around on the couch with our plates on our laps while it poured down rain. Again. Anyway, I churned the sorbet after dinner, so it would be as smooth as possible. It was loud (again, we weren't supposed to be inside), and a tad bit embarrassing, not only that, but the ice cream bowl wasn't fully frozen, so it was more of a buttermilk soup. Whoomp whooomp. Another disappointing recipe. I personally didn't care for the buttermilk sorbet. I guess I don't love buttermilk enough to make it center stage. The strawberries were fine, but why wouldn't they be, they're in their prime right now! This recipe is very simple; five ingredients and about 20 minutes start to finish, I just wish it was better.
Baking Notes:
-Please, be sure your ice cream maker is totally frozen/ready to go in case yours isn't an attachment like ours.
The recipe for Buttermilk Sorbet with Fresh Strawberries can not be found online.
85/569
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