I made this recipe today; it turned out pretty good, but next time I
will make it sweeter. The buttermilk was an interesting twist.

I thought I'd get fancy and use whole-milk buttermilk. When I got it
home I discovered that it had salt in it. Is this a common thing?
Anyway, to compensate I left out the salt that the recipe called for.

Walmart did not have fresh strawberries in stock, so I bought a pound of
frozen berries, and used the whole package. They were whole frozen
strawberries, with no sugar or anything else added. I think they worked
out well. I also skipped the sieving of the strawberry mixture, and that
worked out ok also.

http://www.eatingwell.com/recipes/st...y_sherbet.html

> Makes: 8 servings, 1/2 cup each
>
> Active Time: 20 minutes
>
> Total Time: 2 hours 50 minutes (including chilling time)
>
> Ingredients
>
> 2 cups chopped fresh or frozen (not thawed) strawberries , (about 10 ounces), divided
> 1/2 cup sugar
> 2 1/2 cups nonfat or low-fat buttermilk
> 1/2 cup half-and-half
> 2 teaspoons lemon juice
> 1 teaspoon vanilla extract
> Pinch of salt
>
> Preparation
>
> Combine 1 cup berries and sugar in a small bowl and let sit, stirring
> occasionally until the sugar has begun to dissolve, about 10 minutes.
> Transfer the berry mixture to a food processor or blender and process
> until smooth.
> Meanwhile, combine buttermilk, half-and-half, lemon juice, vanilla and
> salt in a medium bowl. Press the strawberry mixture through a fine-mesh
> sieve into the bowl. Stir, cover and chill for at least 2 hours or up
> to 1 day.
> Whisk the sherbet mixture and pour into the canister of an ice cream
> maker. Freeze according to manufacturer’s directions. During the last
> 5 minutes of freezing, add the remaining 1 cup chopped berries. If
> necessary, place the sherbet in the freezer to firm up before serving.
> (If the sherbet becomes very hard in the freezer, soften it in the
> refrigerator for about 30 minutes before scooping.)
>
> Tips & Notes
>
> Make Ahead Tip: Prepare through Step 2 up to 1 day ahead. Freeze sherbet
> in an airtight container for up to 4 days. | Equipment: Ice cream maker
>
> Nutrition
>
> Per serving: 112 calories; 2 g fat (1 g sat, 1 g mono); 7 mg cholesterol;
> 21 g carbohydrates; 4 g protein; 1 g fiber; 94 mg sodium; 86 mg potassium.
>
> Nutrition Bonus: Vitamin C (40% daily value).
>
> Carbohydrate Servings: 1 1/2
>
> Exchanges: 1/2 fruit, 1 carbohydrate (other), 1/2 low-fat milk