The beautiful colour of this frozen treat is all down to roasting the strawberries.
As summer approaches in the southern hemisphere, my heart and my mind turns to ice cream or as in this case, sherbet. Sherbet is something my mum used to make, I think largely because the larger ice crystals in sherbet are totally acceptable and back in the day she did everything by hand, literally. Remember those hand operated whisks? Yep...I'm that old.
Sherbet falls in between sorbet and ice cream, as it is similar to ices, but mostly includes dairy ingredients in small amounts, but is distinctly different from ice cream in flavour, mouthfeel, and texture.
Whatever it is called officially or otherwise, we love this, it is so refreshing and works very well in an ice cold lemonade as a 'spider' or as they say in the USA, an ice cream soda or a 'float'.
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
Need
- 600 Grams strawberries, fresh or frozen
- 200 Grams raw caster sugar BUY
- 1 vanilla bean halved BUY
- 350 Grams buttermilk
- 30 Grams sour cream
- 1 Pinch pink salt flakes BUY
Do
- 1
Preheat oven to 190°C.
- 2
Place strawberries, sugar and vanilla into a baking dish. Roast for 35 minutes. Cool completely.
- 3
Place roasted strawberry mixture (removing the vanilla bean if you wish), buttermilk, sour cream and salt into the Thermomix bowl. Blend 30 sec/speed 10.
- 4
Pour into an Ice Cream churner and process until frozen.
- 5
Alternatively freeze in a tray for a minimum of 4 hours. When frozen, break into chunks and place into the Thermomix bowl. Blend 20-40 sec/speed 8 or until smooth. You will need the spatula to assist.
