It's hot here.

It's weeks into summer and it's sweltering here; the air is languid, full, voluptuous, insisting on attention. Everything stalls in such heat. The voice of Beth Hart drips with the warmth of summer and wine and slow emotions.

But if you need something cool, I'll take care of you. Make this sherbet. It is divine. Heavenly. Seductive. Sublime.

ROASTED STRAWBERRY-BUTTERMILK SHERBET

• 4 cups strawberries, hulled, halved or quartered if large
• 1 cup sugar
• 1 tsp. vanilla
• 1 1/2 cups buttermilk
• 1/3 cup sour cream
• Pinch of kosher salt

Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2-inch baking pan. Toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.

Purée berries, vanilla, buttermilk, sour cream, and salt in a blender until smooth. Chill mixture thoroughly in the refrigerator before processing in ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve. Best served after freezing overnight.

I got this recipe from Epicurious, but it needed tweeking. You're welcome.