Best Strawberry Sherbet Recipes

HEALTHY AND TASTY STRAWBERRY SHERBET

Steps:

• Place strawberries in a food processor and blend until smooth, about 30 seconds. Blend in sugar and lemon juice, about 10 seconds more.
• Freeze sherbet until solid, about 1 hour.

STRAWBERRY BANANA PINEAPPLE SHERBET PUNCH

Steps:

• Thaw berries if using frozen.
• Soften sherbet (not too runny).
• Stir fruit into sherbet and serve in glasses.

ROASTED STRAWBERRY-BUTTERMILK SHERBET

Steps:

• Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2" baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
• Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
• DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.

SUPER STRAWBERRY SHERBET

Steps:

• In a large bowl, combine strawberries and sugar; let stand until juicy, about 1-1/2 hours. Process in batches in a blender until pureed, Add milk, orange juice and cinnamon; cover and process until blended., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining sherbet mixture.

STRAWBERRY SHERBET

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.

STRAWBERRY-BUTTERMILK SHERBET

Steps:

• In blender or food processor, place strawberries. Cover; blend on high speed 30 seconds or until smooth, stopping to scrape down side. Pour puree through finemesh strainer into large bowl, pressing with back of spoon; discard solids.
• Add buttermilk, sugar and vanilla to strawberry puree; stir until well blended. Cover; refrigerate 1 hour.
• Pour mixture into 1 1/2-quart ice-cream freezer and freeze according to manufacturer's directions. Garnish individual servings with mint and sliced strawberries.

EASY STRAWBERRY SHERBET

Steps:

• In a blender, combine milk and strawberries; cover and process until smooth. Transfer to a large bowl; stir in soda. , Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving. May be frozen for up to 1 month.

SIMPLE STRAWBERRY SHERBET

Steps:

• Mix sugar, milk, and lime juice together in a bowl. Mix in mashed strawberries.
• Beat egg white in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the strawberry-lime mixture. Pour mixture into a freezer-safe container. Cover with plastic wrap.
• Freeze until almost firm, about 2 hours. Remove from freezer and stir thoroughly to break up chunks. Return to the freezer for 3 hours, stirring once every hour. Freeze until firm, 8 hours to overnight.

SUPER EASY STRAWBERRY SHERBET

Steps:

• For jam, in a large bowl, combine strawberries and sugar; let stand for 10 minutes. In a small saucepan, bring the water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to the strawberry mixture; stir for 3 minutes. Pour into jars or freezer containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. (Refrigerate for up to 3 weeks and freeze for up to 12 months.) Yield: about 5 cups., For sherbet, combine 1-1/2 cups freezer jam and buttermilk; pour into a freezer container and freeze until firm. , Break frozen mixture into large pieces; place in a small chilled bowl. Beat until fluffy. Return to freezer container; cover and freeze until firm. (Can also be frozen in ice cream freezer according to manufacturer's directions.), Spoon into sherbet dishes. Garnish with fresh strawberries and mint leaves if desired.,

STRAWBERRY-BANANA SHERBET

Steps:

• Place strawberries in a large bowl. Using a potato masher, mash strawberries, and set aside.
• Place bananas and sugar in a medium bowl. Using the potato masher, mash until smooth.
• Add banana mixture to strawberries, and mix well. Stir in orange juice, lemon juice, and milk. Divide the mixture among four metal ice-cube trays, about 2 cups per tray. The sherbet can also be poured into a 9-by-13-inch glass baking dish and placed in freezer. Stir every 30 minutes until frozen, about 4 hours.

RHUBARB SHERBET WITH CRUSHED STRAWBERRY SAUCE

Steps:

• Boil the diced rhubarb in a half-cup of water until it is tender. This should take about 10 to 15 minutes. While continuing to cook add 1 cup of sugar to the rhubarb, stir until the sugar is dissolved. Remove the mixture from heat and add corn syrup, orange juice, lemon juice and lemon rind. Turn the mixture into a chilled bowl and place in the refrigerator to cool.
• Beat the egg whites, 2 tablespoons of sugar and 1/4 teaspoon of salt until foamy. Slowly add the chilled rhubarb syrup to egg whites. Whisk together until well combined. Pour solution into an ice cream freezer and rotate the freezer as you would if you were making homemade ice cream. Transfer the firm sorbet into a container and place in the freezer.
• If you do not have an ice cream maker, pour the solution into a shallow dish and freeze until sherbet is frozen around the edges. Remove from freezer, mix until smooth and refreeze until almost solid. Repeat this process two more times.
• While the sherbet is freezing you can make the strawberry sauce. Place 2/3 of the washed and hulled strawberries and 2 tablespoons of sugar in food processor or blender. Puree the strawberries, adding water if necessary, until smooth but not too runny. Slice the remaining strawberries and fold into sauce.
• Just before you are ready to serve the sherbet, stir it briefly with a spoon to make it creamy. Serve cold, topped with the strawberry sauce.

STRAWBERRY DAIQUIRI SHERBET

Steps:

• Puree the berries until smooth- you should have about 4 cups of puree.
• Mix the unstrained puree with the other ingredients.
• Freeze in an ice cream maker.

STRAWBERRY BUTTERMILK SHERBET

Steps:

• Combine berries and nectar in a blender Process until smooth (about 1 minute) Add buttermilk and process until well blended Add liqueur and pulse to mid Add juice if desired Chill mixture for 1 hour Pour into freezer can of an ice-cream freezer Freeze according to manufacturer's instructions.

FRESH STRAWBERRY SHERBET

Steps:

• Hull and wash the strawberries; purée through a food processor, a food mill or sieve set over a mixing bowl. Add the sugar and lemon juice; beat for a minute or two until sugar has completely dissolved-you can feel no granules on your tongue. Beat the egg whites in a separate bowl until they form soft peaks (or add to food processor mixture), then beat into the strawberry purée-egg whites discourage large ice crystals from forming. FREEZING Set freezer to zero degrees, or ice compartment to coldest temperature. Cover and freeze for several hours or until purée has almost set. Beat vigorously with a wire whip for several minutes to break up ice crystals and to lighten the texture . Cover and return to freezer until sherbet has fully set. (Note: First freezing takes 4 - 5 hours; if it has hardened too much for beating, let it thaw until softened; second freezing takes 3 to 4 hours or leave overnight. If you wish to speed things up, freeze in a shallow pan or in ice-cube trays.) SERVING Serve the sherbet in a decorative bowl, individual dishes or cookie cups. Decorate with whole or sliced strawberries.