Ingredients
- 31/2 tbsp sugar
- 11/2 tbsp fresh lemon juice
- 1 cup low-fat buttermilk
- 1 pint strawberry, quartered
- 1/2 tsp lemon zest
- 1 tsp aged balsamic vinegar
- 4 tarragon sprigs
Directions
1. In a bowl, whisk 1 1/2 tablespoons of the sugar with 1/2 tablespoon of the lemon juice until the sugar is dissolved. Whisk in the buttermilk and pour into a shallow baking dish; freeze until firm, whisking the mixture every 30 minutes, about 3 hours.
2. In a bowl, toss the strawberries with the remaining 2 tablespoons of sugar and 1 tablespoon of lemon juice. Add the lemon zest and vinegar; let stand for 30 minutes. Spoon the berries and any juices into glasses. Using a fork, scrape the buttermilk ice into fluffy crystals and spoon over the strawberries. Garnish with the tarragon and serve.
