Honey-Lime Strawberries & Lemon-Buttermilk Sherbet

Name: Honey-Lime Strawberries & Lemon-Buttermilk Sherbet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the strawberries:; 1 pound strawberries (use small, local strawberries if you can), hulled and thinly sliced; 3 tablespoons honey; 1 tablespoon freshly squeezed lime juice; 1/4 teaspoon lime zest; 1/4 teaspoon ground cardamom; For the sherbert:; 2 lemons; 1/3 cup water; 2/3 cup sugar; 2 cups buttermilk, well shaken

Servings: persons

1
Put the strawberries in a large heatproof bowl (do not use metal). In a small saucepan, combine the honey and the lime juice and bring to a boil. Stir in the lime zest and the cardamom, remove from the heat, and pour over the strawberries. Stir the strawberries to coat them in the syrup, then let stand, stirring once or twice, for at least 25 to 30 minutes, until the berries are soft and plump, bathing in a bright red juice.
2
Zest one of the lemons and set aside. Juice both of the lemons and set the juice aside.
3
In a small saucepan, combine the water and sugar. Add in the lemon zest and set over medium heat, stirring until the sugar is dissolved. Pour the mixture into a heatproof bowl and set in the refrigerator until completely chilled.
4
Once the syrup has cooled, whisk in the buttermilk and the reserved lemon juice. Process according to your ice cream maker's instructions then freeze completely until solid.
5
Serve the sherbet with heaping spoonfuls of macerated strawberries overtop.

1029

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For the strawberries:, 1 pound strawberries (use small, local strawberries if you can), hulled and thinly sliced, 3 tablespoons honey, 1 tablespoon freshly squeezed lime juice, and more.

Yes, Honey-Lime Strawberries & Lemon-Buttermilk Sherbet falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!