Super Strawberry Sherbet Recipes

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.

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.

STRAWBERRY SORBET SENSATION

Steps:

• Line an 8x4-in. loaf pan with plastic wrap. Spread sorbet into bottom of pan; place in freezer 15 minutes., In a bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping; spread over sorbet. Freeze, covered, 4 hours or overnight., Remove from freezer 10-15 minutes before serving. Invert dessert onto a serving plate; remove plastic wrap. Cut into slices. Serve with strawberries.

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.

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.

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 SORBET

Steps:

• In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.

ALICE'S STRAWBERRY SHERBET

Steps:

• In a blender, puree the strawberries with the water and the sugar. Taste, and adjust flavor with a few drops of lemon juice or kirsch, if needed.
• Transfer mixture to an ice-cream maker, and freeze, following manufacturer's instructions.