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Strawberry–Lemon Sorbet

by in May 2014

Total Time: 3 hours 10 minutes

Hands On Time: 10 minutes

Yield: 6 to 8 servings

Strawberry–Lemon Sorbet
Photo/Art by Michael Piazza

Ingredients:

  • 3 cups small fresh strawberries, washed and hulled (halved if large)
  • 1 cup buttermilk
  • 1/4 cup frozen lemonade concentrate
  • 1 cup granulated sugar

Instructions:

Put everything into your blender and mix until smooth. Freeze in an ice-cream maker, a covered plastic bowl, or ice-cube trays until firm, at least 3 hours. If using a bowl, let the sorbet thaw a bit before serving. If using cubes, put them in the blender and mix again; then pour into dessert dishes and serve.
Updated Wednesday, April 30th, 2014
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4 Responses to Strawberry–Lemon Sorbet

  1. Marjorie Maas May 28, 2014 at 10:41 pm #

    I’m looking for Elsie Maxwell’s recipe for Strawberry Muffins and can’t find it when I go to YankeeMagazine.com/more

  2. Mia July 26, 2014 at 5:39 pm #

    How can sorbet content buttermilk??????

    • Aimee Seavey July 31, 2014 at 11:25 am #

      Hi Mia! Thanks for your comment. You are correct! Since sorbets do not contain dairy, this recipe should have been called a sherbet. Thanks for calling it to our attention!

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