SUPER STRAWBERRY SHERBET
This cool, smooth summertime treat is nice to have ready in the freezer for a special treat.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1 gallon.
Number Of Ingredients 5
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.
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.
FRESH STRAWBERRY SHERBET
Categories Fruit Dessert Freeze/Chill Kid-Friendly Healthy
Yield For about 1 ½ quarts
Number Of Ingredients 5
Steps:
- Hull and wash the strawberries; purée through a food processor, a food mill or sieve set over a mixing bowl. Add the sugar and lemon juice; beat for a minute or two until sugar has completely dissolved-you can feel no granules on your tongue. Beat the egg whites in a separate bowl until they form soft peaks (or add to food processor mixture), then beat into the strawberry purée-egg whites discourage large ice crystals from forming. FREEZING Set freezer to zero degrees, or ice compartment to coldest temperature. Cover and freeze for several hours or until purée has almost set. Beat vigorously with a wire whip for several minutes to break up ice crystals and to lighten the texture . Cover and return to freezer until sherbet has fully set. (Note: First freezing takes 4 - 5 hours; if it has hardened too much for beating, let it thaw until softened; second freezing takes 3 to 4 hours or leave overnight. If you wish to speed things up, freeze in a shallow pan or in ice-cube trays.) SERVING Serve the sherbet in a decorative bowl, individual dishes or cookie cups. Decorate with whole or sliced strawberries.
FRESH STRAWBERRY SORBET
Categories Ice Cream Machine Berry Dessert Freeze/Chill Fourth of July Kid-Friendly Backyard BBQ Frozen Dessert Strawberry Summer Vegan Party Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.
- Working in batches, puree strawberries in food processor until smooth. Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.
- Process strawberry mixture in ice cream maker according to manufacturer's instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours. (Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.)
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