Low Sugar 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.

ORANGE SHERBET

Steps:

• In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
• Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

WILD RASPBERRY SHERBET

Steps:

• Heat raspberries and sugar in a small saucepan over low heat, stirring, until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds.
• Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour. Freeze milk mixture in an ice cream maker according to manufacturer's instructions.

LEMON SHERBET

Steps:

• In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and zest (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes.

SUGAR FREE ORANGE SHERBET

Steps:

• Stir milk into pudding mix as directed on pudding box. Add orange Jell-O to the mixture as flavoring.
• Freeze to desired consistency.
• May do better in an ice cream freezer, but I just used the regular freezer. Serve when ready. Enjoy!