Strawberry Sherbet Recipes
HEALTHY AND TASTY STRAWBERRY SHERBET
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
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
ROASTED STRAWBERRY-BUTTERMILK SHERBET
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Provided by Susan Spungen
Categories Dessert Frozen Dessert Strawberry Summer Healthy Sour Cream Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
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.
PINK STRAWBERRY SHERBET PUNCH
Perfect for baby showers or just as a refreshing summer drink, this pink strawberry sherbet punch can be whipped up in less than 10 minutes using a few simple ingredients!
Provided by Melissa Rose
Categories Drinks
Time 10m
Number Of Ingredients 7
Steps:
- Add frozen lemonade concentrate to punch bowl and mix with the 3 cups of cold water. Pour in lemon lime soda, fruit punch juice, and pineapple juice then stir.
- Use a large ice cream scoop to scoop the sherbet into balls. If making for a crowd, I suggest freezing half of the scoops until you're ready to serve so that you have some frozen ones in there to keep things cold.
- Add half of the sherbet scoops to the punch bowl. You will need to use the spoon to break apart the sherbet scoops to help them melt down and incorporate into liquid form. Give it a taste - if it is too sweet/tart for you liking, add more water.When ready to serve: gently place the other half of sherbet scoops, sliced strawberries, lemon slices, and basil on the top of the liquid so that they float.
- Allow each guest to serve their own by placing 9oz cups or mason jars next to the punch bowl. One of the great things about sherbet punch is that if the bowl starts to run low, you can simply add more sherbet, soda, and juice to what's left and spread it out.
Nutrition Facts : Calories 261 kcal, Carbohydrate 59 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 56 mg, Fiber 1 g, Sugar 49 g, ServingSize 1 serving
STRAWBERRY SHERBET
When our boys were young and always hungry, we'd heed to our strawberry patch and gather fruit for this sherbet. This treat was a must for company. -Ruth Guse, Stillwater, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 quarts.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 133 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.
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.
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- Combine 1 cup berries and sugar in a small bowl and let sit, stirring occasionally until the sugar has begun to dissolve, about 10 minutes. Transfer the berry mixture to a food processor or blender and process until smooth.
- Meanwhile, combine buttermilk, half-and-half, lemon juice, vanilla and salt in a medium bowl. Press the strawberry mixture through a fine-mesh sieve into the bowl. Stir, cover and chill for at least 2 hours or up to 1 day.
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