Strawberry Sherbet

Be the first to review
READY IN: 1hr 5mins
Recipe by ratherbeswimmin

Perfect summertime treat

Ingredients Nutrition

Directions

  1. Place strawberries, lemon juice, and salt in a blender; blend until smooth, scraping down the sides of the canister as necessary; set aside.
  2. Warm 1 cup of the milk in a medium saucepan over low heat.
  3. Stir in the sugar until dissolved.
  4. Pour into the blender with the strawberry puree, add the remaining 3/4 cup milk, and blend until fairly smooth.
  5. Strain through a fine-mesh sieve into a medium bowl, gently pressing the mass against the mesh with the back of a wooden spoon to extract as much of the liquid as possible while leaving the seeds behind.
  6. Refrigerate until cold, for about 4 hours, or overnight.
  7. Whisk the mixture, then freeze in your ice cream machine according to the manufacturer's instructions.
  8. Serve at once or transfer to a container, seal tightly, and store in your freezer for up to 1month; soften at room temperature for 5 minutes before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a