Roasted Strawberry Buttermilk Sherbet

Roasted Strawberry Buttermilk Sherbert

Happy Fourth of July! We hope you have exciting plans to celebrate today! We are heading out to the golf course to play 9 holes this sunny morning and then the lake is calling our name this afternoon. We’re planning on waterskiing, floating in the lake and playing some lawn games. Tonight our neighbors are lighting off an incredible fireworks show over the water, as they do every year. This year they told us they’ve gone all out. Can’t wait for the colors and sparks that are in store!

Roasted Strawberry Buttermilk Sherbert

If you’re looking for a last minute cool, refreshing and patriotic dessert to celebrate the 4th this roasted strawberry buttermilk sherbet is your ticket!

Roasted Strawberry Buttermilk Sherbert

This sherbet delightfully teases your taste buds. We start with a creamy Greek yogurt base and add layers of flavor with vanilla, honey, buttermilk and yeah, roasted strawberries. The tangy buttermilk plays with the sweetness of the roasted strawberries and will leave you licking your bowl. Which is totally acceptable and encouraged. There is no judging here when it comes to eating frozen treats.

We topped our sherbet with fresh strawberries and Raspberry Liquor Hot Fugde from Stonewall Kitchens. Oh yes we did.

Enjoy this sherbet! Enjoy celebrating the 4th of July! Happy double dipping!

Roasted Strawberry Buttermilk Sherbert

Recipe – from bon appetit magazine July 2013

Serves 4-6


  • 4 cups strawberries (about 1 lb.), hulled, halved or quartered if large
  • 1/2 honey
  • 1/2 vanilla bean, split lengthwise
  • 1 1/2 cups buttermilk
  • 1/3 cup full fat or 2% Greek yogurt
  • pinch of sea salt


1. Preheat oven to 425 degrees F. Combine strawberries and honey in a 13x9x2″ baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.

2. Discard vanilla pod. Puree berries, buttermilk, Greek yogurt, and sea salt in a blender until smooth.

3. Process mixture in an ice cream maker according to manufacturer’s instructions.

4. Transfer sherbet to an airtight container and freeze until ready to serve.

Double Dipper Tip: To prevent the sherbet from become icy we learned you should store the sherbet in a low, long airtight rectangular container. This increases the surface area of the sherbet, preventing ice from forming easily. Also, make sure you spread the sherbet evenly in the container to prevent ice from forming.

Do Ahead: sherbert can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.


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