For the record, this almost didn’t happen because I couldn’t stop eating the roasted strawberries straight from the pan. Hot, soft and juicy strawberries soaking in warm vanilla sugar syrup … yes, this was a problem. But, I did save enough to make this yummy sherbet, and I’m pretty sure I have not had any sherbet whatsoever since I was about 8 years old.
Immediately though, this recipe brought back memories associated with the taste of brightly colored sherbets of childhood. If it’s been awhile, or you’ve never tried sherbet (sometimes called sherbert), I thought this article did a good job of explaining the differences between sorbet, sherbet, and ice cream.
Try this cool treat, and try, just try to not eat spoonfuls of the roasted strawberries right off the pan!
*You need an ice cream maker to complete this recipe.
- 4 cups strawberries (about 1 lb.) hulled, halved or quartered if large
- 1 cup sugar
- 1 vanilla bean, split lengthwise
- 1 and 1/2 cups buttermilk
- 1/3 cup sour cream
- Pinch of kosher salt
- Preheat oven to 425 degrees. Combine strawberries and sugar in a jelly roll pan. Scrape in the seeds from the vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool. (Try not to devour).
- Discard pod. Puree berries, buttermilk, sour cream, and salt in a blender or processor until smooth. Process mixture in an ice cream maker according to manufacturer’s instructions. Transfer sherbet to an airtight container and freeze until ready to serve.