Citrus Berry Sherbet Recipes

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REFRESHING CRANBERRY SHERBET



Refreshing Cranberry Sherbet image

Heavy holiday dinners call for a refreshing dessert such as this colorful sherbet. Lemonade and orange juice a pleasant citrus taste. -Mary Ann Bostic, Sinks Grove, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/2 quarts.

Number Of Ingredients 8

4 cups fresh or frozen cranberries
4 cups water
2-3/4 cups sugar
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen orange juice concentrate, thawed
1 cup 2% milk
1 teaspoon lemon juice
1/4 teaspoon salt

Steps:

  • In a large saucepan, combine cranberries and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat. Stir in sugar until dissolved., Transfer cranberry mixture to a food processor. Add the lemonade concentrate, orange juice concentrate, milk, lemon juice and salt; cover and process until smooth., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 4 hours or until firm.

Nutrition Facts : Calories 179 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 45g carbohydrate (43g sugars, Fiber 1g fiber), Protein 1g protein.

BERRY SHERBET



Berry Sherbet image

Simple sherbet uses frozen fruit for a taste of summer all year round. This is a great recipe for kids to make on a no-school day. Recipe source: Bon Appetit (May 1981)

Provided by ellie_

Categories     Frozen Desserts

Time 10m

Yield 2 cups

Number Of Ingredients 3

1 1/2 cups unsweetened berries, slightly thawed (blueberries, strawberries or raspberries or a mixture of any frozen berries)
1/2 cup sugar
1 egg white (or use egg substitute)

Steps:

  • Puree all ingredients using a food processor or blender until smooth.
  • Process according to ice cream maker directions or pour mixture into shallow pan, cover and freeze until firm.

HEALTHY AND TASTY STRAWBERRY SHERBET



Healthy and Tasty Strawberry Sherbet image

A quick, easy, and tasty strawberry sherbet.

Provided by The-#1-Chef

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h5m

Yield 4

Number Of Ingredients 3

2 cups frozen strawberries
2 tablespoons white sugar
1 teaspoon lemon juice

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.

Nutrition Facts : Calories 63.2 calories, Carbohydrate 16.5 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.5 g, Sodium 2.2 mg, Sugar 11.3 g

CITRUS SHERBET



Citrus Sherbet image

I have not tried this recipe. I got it from Diabetic Living Daily Recipe. Unflavored gelatin and buttermilk give this easy sherbet its smooth texture while helping to keep the fat and calories per serving low. The recipe calls for 1 envelope of unflavored gelatin.

Provided by internetnut

Categories     Beverages

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup sugar (or sugar substitute equivalent to 1 cup sugar)
1 (1/4 ounce) package unflavored gelatin
4 cups orange juice
1 cup buttermilk
1 teaspoon finely shredded lime peel or 1 teaspoon lemon peel
1/4 cup lime juice or 1/4 cup lemon juice
orange food coloring (optional) or yellow food coloring (optional)

Steps:

  • In a medium saucepan, combine sugar and unflavored gelatin. Stir in 2 cups of the orange juice. Cook and stir until sugar and gelatin dissolve. Remove from heat. Stir in remaining 2 cups orange juice, the buttermilk, lime peel, and lime juice. (Mixture may appear curdled.) If desired, add food coloring to tint desired color.
  • Transfer mixture to a 3-quart rectangular baking dish or freezer container. Cover; freeze for 4 to 5 hours or until almost firm. Break mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed about 2 minutes or until smooth but not melted. Return to dish or container. Cover and freeze about 4 hours more or until firm. (Or, transfer mixture to a 4- to 5-quart ice cream freezer; freeze according to manufacturer's directions. If desired, ripen [see tip, page ?].).

Nutrition Facts : Calories 226.2, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.6, Sodium 47, Carbohydrate 53.3, Fiber 0.4, Sugar 49.3, Protein 3.5

CRANBERRY SHERBET



Cranberry Sherbet image

This was a traditional treat that my grandmother would make at Thanksgiving and Christmas. It was always served with the meal which made it extra special.

Provided by BLT376

Categories     Desserts     Frozen Dessert Recipes

Time 2h15m

Yield 8

Number Of Ingredients 4

2 cups fresh cranberries
2 cups white sugar
2 cups milk
1 cup heavy cream

Steps:

  • Place the cranberries into a saucepan and fill with just enough water so that they are floating slightly. Bring to a boil and cook until the cranberries pop. Remove from the heat and pour off any excess water. Run through a food mill, or strain back into the saucepan. Stir in the sugar and cook over low heat just long enough to dissolve the sugar. Transfer to a bowl and refrigerate until cold.
  • When the cranberry mixture is cold, stir in the milk and heavy cream. Pour into an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 56.6 g, Cholesterol 45.6 mg, Fat 12.2 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 36.8 mg, Sugar 53.8 g

BERRY SORBET



Berry Sorbet image

Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Yield Makes 1 quart

Number Of Ingredients 2

4 cups (1 1/4 pounds) raspberries (red, black, or white) or blueberries
1 cup Simple Syrup for Berry Sorbet

Steps:

  • Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
  • Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.

FRUIT SHERBET



Fruit Sherbet image

Sherberts made with pureed ripe berries are the essence of summer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 quarts

Number Of Ingredients 5

3 cups blackberries or one of the following variations: 5 cups raspberries; 4 cups chopped strawberries; 2 1/2 cups blueberries; or 2 1/2 cups chopped pineapple
1/2 cup water
2 teaspoons unflavored gelatin
1 cup Simple Syrup with Flavoring Ideas
2 large egg whites

Steps:

  • Combine blackberries and 1/4 cup water in the bowl of a food processor fitted with the metal blade. Process until fruit is very smooth, and pour into a fine mesh sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula or a wooden spoon, gently press down on the mixture to extract as much liquid as possible. Don't press too hard, or some of the seeds may be forced through the strainer into the liquid. Discard any seeds or pulp that remain in the strainer. Set aside strained puree.
  • In a small bowl, stir 2 teaspoons gelatin into remaining 1/4 cup cold water; let stand until gelatin dissolves, about 5 minutes. Meanwhile, in a small saucepan, heat simple syrup over medium heat just until it is warm to the touch, and remove from heat. Add gelatin mixture, and stir until it is dissolved; let cool. Transfer to a large bowl or plastic storage container, and add reserved fruit puree.
  • In a mixing bowl, beat 2 egg whites until stiff but not dry peaks form, and fold into fruit puree. Cover container, and place in refrigerator until it is well chilled before using, at least 1 hour.
  • Pour mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Transfer sherbet to a large airtight container; place in freezer at least 2 hours or overnight before serving.

EASY BERRY SHERBET IN CRISPY FILO CUPS



Easy Berry Sherbet in Crispy Filo Cups image

The perfect summer dessert - velvety berry sherbet in crispy filo cups

Provided by Marilena Leavitt

Categories     Dessert

Time 35m

Yield 6

Number Of Ingredients 6

1 lb. frozen berries (a mix of strawberries, raspberries, blackberries, and blueberries)
1 can sweetened condensed milk
1 tsp. lemon zest
½ package country style (or regular) filo dough at room temperature
--- melted butter
--- fresh berries for topping (optional)

Steps:

  • For the sherbet
  • Place the frozen berries in the bowl of a food processor. Add the condensed milk and the lemon zest and process until smooth.
  • Pour the mixture into a chilled metal bowl, or loaf pan, spread it evenly, and place in the freezer. Freeze until firm, about 4-6 hours.
  • When ready to serve, remove the sherbet from the freezer. Let it stand at room temperature for about 10 minutes to soften slightly before scooping.
  • For the filo cups
  • Preheat the oven to 350°F. Remove the package of filo from the refrigerator.
  • Lay one sheet of filo dough on the counter. Brush it with some melted butter. Top with a second sheet of filo dough, brush with some butter again and repeat the same process with a third sheet. Cut the filo stack into 9 squares. Roll up the remaining filo, cover and return to the refrigerator.
  • Prepare the muffin cups by brushing them with some melted butter.
  • Line 9 muffin tins with the filo squares, pressing them gently into place. Poke the bottoms of the filo with a fork to allow the steam to escape.
  • Bake for 10-12 minutes or until golden brown.
  • Allow them to cool (this can be made early in the day)
  • To serve, scoop the softened sherbet into the prepared filo cups to fill, garnish with fresh berries and enjoy!

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