STRAWBERRY SHERBET RECIPE: HOW TO MAKE IT
When our boys were young and always hungry, we'd heed to our strawberry patch and gather fruit for this sherbet. This treat was a must for company. —Ruth Guse, Stillwater, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield about 4 quarts.
Number Of Ingredients 5
Steps:
- In a large bowl, combine strawberries and sugar; let stand for 1-1/2 to 2 hours or until very juicy. Process in small batches in a blender until pureed. Strain seeds; pour strawberry juice into a bowl. Stir in milk, orange juice and cinnamon if desired., Freeze in batches in an ice cream freezer according to manufacturer's directions. Refrigerate remaining mixture until it can be frozen.
Nutrition Facts : Calories 133 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 11mg sodium, CarbohydrateContent 32g carbohydrate (29g sugars, FiberContent 2g fiber), ProteinContent 1g protein.
STRAWBERRY SHERBET RECIPE | EATINGWELL
Buttermilk gives this sherbet tanginess and complements the fresh sweet strawberries. If you prefer a sweeter result, add a touch more sugar.
Provided by Hilary Meyer
Categories Healthy Strawberry Recipes
Total Time 2 hours 50 minutes
Number Of Ingredients 7
Steps:
- Combine 1 cup berries and sugar in a small bowl and let sit, stirring occasionally until the sugar has begun to dissolve, about 10 minutes. Transfer the berry mixture to a food processor or blender and process until smooth.
- Meanwhile, combine buttermilk, half-and-half, lemon juice, vanilla and salt in a medium bowl. Press the strawberry mixture through a fine-mesh sieve into the bowl. Stir, cover and chill for at least 2 hours or up to 1 day.
- Whisk the sherbet mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add the remaining 1 cup chopped berries. If necessary, place the sherbet in the freezer to firm up before serving. (If the sherbet becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.)
Nutrition Facts : Calories 111.5 calories, CarbohydrateContent 20.6 g, CholesterolContent 6.8 mg, FatContent 1.9 g, FiberContent 0.8 g, ProteinContent 3.5 g, SaturatedFatContent 1.1 g, SodiumContent 93.7 mg, SugarContent 19.1 g
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