Friday, May 20, 2011

cool deserts

  • YIELD: 8 cups (serving size: 1/2 cup)
  • COURSE: Desserts, Ice Cream/Sherbet
  • 2 cups sugar
  • 2 cups water
  • 5 cups quartered strawberries (about 4 pints)
  • 2 cups low-fat buttermilk


  • Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Pour into a large bowl; cool completely.
  • Place strawberries in a blender, and process until smooth. Add strawberry purée and buttermilk to sugar syrup; stir to combine.
  • Pour the strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions.

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