Wednesday, June 17, 2015

Homemade Strawberry Sherbet




I love to make homemade strawberry ice cream with fresh strawberries.

But I usually don't have cream on hand and often the season passes without ever enjoying fresh strawberry ic ecream.

I decided that sherbet might be the perfect solution. Sherbet is made with fresh fruit, sweetener, and an acid such as lemon juice. A little milk is added for some creaminess but sherbet is not as rich and creamy as ice cream. Though I typically prefer ice cream to sherbet (especially the artificial fruit flavor of many bought sherbets) homemade sherbet is the perfect way to showcase the flavor of fresh-picked fruit. I also think sherbets are more refreshing on a hot summer day than ice cream - though I don't normally turn down ice cream whatever the weather.

I can't wait to try this recipe with fresh peaches. Or raspberries.



Homemade Strawberry Sherbet
(adapted from Mother Earth News)

1 lb fresh strawberries, capped
1 T lemon juice
1/4 tsp salt
2 1/2 cups milk
2/3 cups sugar OR 1/2 cup honey

Place strawberries, lemon juice, and salt in blender and blend until smooth. Warm 1 cup of milk on stove and stir in sugar until dissolved. If using honey you may omit this step and add to blender. Add milk and sugar/honey into blender with strawberries and remaining milk. You may need to blend in batches depending upon your blender size. Refrigerate until cold, at least 4 hours or overnight.

Whisk mixture again and freeze in ice cream machine. Serve at once or seal in container and store in freezer.

Makes 1 quart. For a larger ice cream machine you may double recipe.

Note: Strawberries may be replaced with equal amount of peaches or other fruit. For smoother sherbet you may strain blended fruit through a sieve.




3 comments :

  1. I am so excited to get this recipe. I have used your ice cream recipe for years but as you say I don't always have cream on hand so have to plan ahead to make it. This will be much more convenient. I am curious though about the milk amount. The recipe says 2 1/2 cups milk and I could only find 1 cup being used in the recipe. Maybe I am reading it wrong. Thanks for letting me know.

    ReplyDelete
    Replies
    1. Donna-
      Thanks for helping me clarify the recipe. The remaining milk (that is not warmed) is blended in with the strawberries. I tried to clarify the recipe. Does it make sense now?
      Gina

      Delete
  2. This is a keeper! Believe it or not,sometimes sherbet is hard to find here. I guess it doesn't sell quick enough or something. This is easy enough that it could be done anytime! Also,my Kitchenaid mixer has the ice cream bowl attachment and this recipe is the correct amount for that! Yay!!

    ReplyDelete

I'm still learning how to be a joyful homemaker and I'd love to hear from you!

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