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.