The Pioneer Woman Tasty Kitchen
Profile photo of missamy

Strawberry Sherbet

Posted by in Step-by-Step Recipes

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

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

 
 
_______________________________________

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!

Profile photo of Wenderly

Wenderly on 6.17.2012

That looks simply scrumptious!!!!

Marcia on 6.16.2012

I made this today after reading your recipe … I don’t have an ice cream or yogurt machine, but a stainless bowl works great! This is how I made mine.

The sherbet: 2 Cups of strawberries, stemmed and cut into quarters. 2 Cups of 2% milk. 2 tsps lemon juice. 1/2 Cup sugar. Put all this into a blender or food processor and blend to smooth. Pour into a stainless bowl and put in the freezer and stir every 1/2 hour with a wire whisk to keep it smooth.

I used about 3 cups of berries, 2-1/2 cups of 2% milk, 3/4 cup sugar, juice from one lemon and grated the lemon zest into the mix as well … OMG … I’m going to spoon it into individual serving containers or I would eat too much at one time it is so doggone good!! The stirring is important to keep it smoothed out so it is more like sherbet and not just an ice or granita.

This beats store bought sherbet and I’m going to experiment with other fruits because I know my 7 little individual containers won’t be lasting me very long! Thanks for a super good and easy recipe!!

Ashley D on 6.15.2012

HELP!!! Can I use yogurt in place of the milk?

Lisa O. on 6.15.2012

This was fabulous! Made it tonight with strawberries from my garden that were just waiting in the fridge to be made into something different than the same old jam and strawberry pizza I’ve been stuck on. The kids asked for it in popsicle form. BTW, I used lemon juice from the bottle and it was fine.

Profile photo of Anna D

Anna D on 6.15.2012

I bet this would also be good frozen as popsicles!! I’ll try it and report back.

Robin in New Jersey on 6.15.2012

We are going strawberry picking next week. Thank you for this recipe. I will be making a batch for sure.

Heather (Heather's Dish) on 6.15.2012

yet another post that reminds me how BADLY i need to get an ice cream maker!

Melissa on 6.15.2012

Does the lemon juice not curdle the milk because it’s a small amount?

Allyn on 6.15.2012

So pretty! My last batch was a pear sorbet that I drizzled homemade caramel sauce over. SO GOOD (http://lollingabout.wordpress.com/2011/12/23/foodie-friday-christmas-dinner/)

Toni on 6.15.2012

Oh, yum. My mom made raspberry sherbet and apricot ice cream using similar recipes when I was growing up. Stunningly good. The strawberry season is in full tilt around here so this could be a lovely treat.

Ana on 6.15.2012

I love that you used the word ‘hulled’. So many people don’t know it exists any more.
We’re having floods around here, but hopefully the summer will come back and I’ll make this to celebrate.

All Good in Mommyhood on 6.15.2012

Oh how this sings to waistline. Look perfect for summer!

Profile photo of Stephanie { Eat. Drink. Love.}

Stephanie { Eat. Drink. Love.} on 6.15.2012

Amy, what a nice surprise to wake up to this morning! I’m so glad that you liked the recipe! Thanks for sharing it!! :)

Meme on 6.15.2012

Must try this over the weekend.