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'.
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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.
