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Strawberry Sherbet

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Tasty Kitchen Blog: Strawberry Sherbet. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Stephanie of Eat. Drink. Love.

 
Aren’t simple recipes the best? Tasty recipes that call for a few simple ingredients, and very little fuss are the ones I turn to time and time again. They’re easy to remember, usually cost very little, and more often than not, with little to muddle the flavors of the few ingredients involved, they usually taste better. When I saw this lightened-up version for Strawberry Sherbet submitted by Stephanie, my infatuation for everything frozen kicked in, but the list of simple ingredients called out much louder. It certainly was easy, and didn’t last long once it was ready.

Wanna see how to make a batch for yourself?

 
 
 
Tasty Kitchen Blog: Strawberry Sherbet. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Stephanie of Eat. Drink. Love.

You’ll only need a few things: fresh strawberries, low fat milk, fresh lemon juice, sugar, and of course, an yogurt/ice cream churn/maker.

 
 
 
Tasty Kitchen Blog: Strawberry Sherbet. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Stephanie of Eat. Drink. Love.

Begin by puréeing the hulled strawberries in a blender or food processor until smooth.

 
 
 
Tasty Kitchen Blog: Strawberry Sherbet. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Stephanie of Eat. Drink. Love.

Pour the puréed strawberries in a bowl. I left the strawberry seeds in, but if you don’t care for them, simply pour the mixture through a mesh strainer first. Add the milk, lemon juice, and sugar.

 
 
 
Tasty Kitchen Blog: Strawberry Sherbet. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Stephanie of Eat. Drink. Love.

Stir or whisk together until combined, then cover and refrigerate until well chilled.

 
 
 
Tasty Kitchen Blog: Strawberry Sherbet. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Stephanie of Eat. Drink. Love.

Once chilled, pour the mixture into your ice cream maker and churn according to manufacturer’s instructions.

 
 
 
Tasty Kitchen Blog: Strawberry Sherbet. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Stephanie of Eat. Drink. Love.

Such a pretty color, isn’t it? It makes me ready for summer.

 
 
 
Tasty Kitchen Blog: Strawberry Sherbet. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Stephanie of Eat. Drink. Love.

You can serve the churned sherbet right away, or freeze for a couple of hours until ready to serve. I transferred the sherbet to a freezer container, and then covered it with plastic wrap before adding the lid.

 
 
 
Tasty Kitchen Blog: Strawberry Sherbet. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Stephanie of Eat. Drink. Love.

Note: I found that it was the perfect consistency after about 3-4 hours in the freezer, but much longer and it gets very hard, requiring some thaw time on the counter before dishing up.

 
 
 
Tasty Kitchen Blog: Strawberry Sherbet. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Stephanie of Eat. Drink. Love.

This Strawberry Sherbet was light, fresh and not too sweet—the perfect start to warmer weather! The process was so simple, I’m thinking of trying it with different berries and fruits. My mind is churning and so will my ice cream maker. Thanks Stephanie! Visit her blog Eat. Drink. Love. for more of her lovely creations.

 
 

Printable Recipe

Strawberry Sherbet

See post on Stephanie { Eat. Drink. Love.}’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Difficulty: Easy

Servings: 6

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Description

Homemade strawberry sherbet. A great low-fat alternative to ice cream!

Ingredients

  • 2 cups Hulled Strawberries
  • 2 cups Low Fat Milk
  • 2 teaspoons Lemon Juice
  • ½ cups Sugar

Preparation Instructions

1. Place strawberries in a food processor or blender and puree until smooth. If you do not want the seeds, pour the mixture through a mesh strainer and into a bowl. Otherwise, just pour the puree directly into a bowl.
2. Stir in the milk, lemon juice, and sugar. Refrigerate at least 2 hours (if not overnight) until the mixture is thoroughly chilled.
3. Pour the chilled mixture into the bowl of an ice cream maker and freeze according to the manufacturer’s instructions.

Note: If you want to lower the sugar in this recipe, you can cut it in half. You can also use a sugar substitute.

 
 
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

18 Comments

Comments are closed for this recipe.

Wendy on 7.15.2012

Made this with strawberries a couple weeks ago… Loved it so much we are making it again using blueberries! It is incredible! Thanks for such a versatile recipe!

Jane G. on 6.19.2012

Can’t have dairy so we made this with almond milk. Tastes great!

JulieD on 6.18.2012

I love how simple this is and the number of ingredients!! I have to make this soon!

Travis Cotton on 6.18.2012

That looks really really good!

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Wenderly on 6.17.2012

That looks simply scrumptious!!!!