the ultimate food high

Roasted Strawberry Buttermilk Sherbert

CHURN UP! Sweet and creamy, few things are as irresistible as homemade strawberry ice-cream during the summer.


Photo by Teresa Sabga.


  • 4 cups strawberries, hulled and halved
  • 1 cup sugar
  • 1½ cups buttermilk
  • ⅓ cup sour cream
  • Pinch of kosher salt


  1. Preheat oven to 425°. In a baking pan, mix strawberries and sugar. Roast berries until they release juices, 15 to 20 minutes. Let cool.
  2. Using a blender, process berries, buttermilk, sour cream, and salt until smooth. Place sherbet in an airtight container and freeze until ready to serve.

(Adapted from

This recipe was originally featured in Baked’s Spring 2015 issue. Grab your copy on campus today!


About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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This entry was posted on 04/29/2015 by in MUNCHIES and tagged , , , , , , , , , , , , , , .
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