Monday, April 23, 2012

Strawberry-Buttermilk Sherbet

Yesterday was one of those perfect 80-something degree spring days in Denver.  The sun was shining, the park near our house was overflowing with people.  It was the kind of day that makes you wish you could add about five more hours between two and six o'clock in the afternoon.

I made some Strawberry-Buttermilk Sherbet, a really simple recipe from Cooking Light.

The recipe calls for whole buttermilk, which I was unable to find.  I was tempted to substitute with low-fat buttermilk, but I figured if Cooking Light specifcally called for "whole" buttermilk it's probably important to the texture of the sherbet.  So I made "buttermilk" by adding just under two tablespoons of fresh lemon juice to a cup and a half of whole milk.

The sherbet mixture comes together really fast, and while it was chilling Brad and I did some of our own chillin' on the front porch.  Gin and tonic for him, wine for me.  Pure bliss.

(Brad reading The Connected Child by Dr. Karyn Purvis.  Probably THE best parenting book for adoptive parents.)

1 comment:

  1. This looks soooooo good. I'd love to try it, and I bet that the buttermilk gives a very gentle tang.