Strawberry Buttermilk Sherbet
makes 1 quart
1 1/2 cups fresh or unsweetened frozen strawberries
2 cups buttermilk
1/4 cup fresh lemon juice
1/4 cup fructose (or 1/4 cup sugar plus 2 tbsp agave nectar or honey)
Puree the strawberries in a food processor or blender. Add the buttermilk, lemon juice, fructose or sugar/honey. Chill the mixture in the freezer and then freeze in an icecream maker.
To make without an icecream maker, put the blended mixture in a closed container and place in the freezer until completely frozen. Remove it from the freezer and break it into large chunks with a fork. Place the chunks in a food processor and process with the steel blade until smooth and creamy. Return to the bowl and freeze for at least 30 minutes more.
-Edward Safdie, New Spa Food