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Strawberry Sherbet

Happy Hump Day! Spring is here. This means it is time for some frozen goodness. I bought a huge container of strawberries over the weekend and there was no way I was going to get through them all before they go bad.  I was just going to make sorbet, but then I started thinking about sherbet. Seriously, the last time I had a bowl of sherbet, I was probably a teenager. As an adult, I’ve only enjoyed sherbet in the champagne punch I make which is totally awesome and is really the best way to enjoy sherbet. But, ok, a bowl of homemade strawberry sherbet also sounds pretty good to me.

The cool thing about sherbet is that it is a happy medium between ice cream and sorbet. No eggs yolks or heavy cream needed, but with some low-fat milk, you get a nice fruity treat with a touch of creaminess which makes it a great, lower fat option for when you are craving a frozen treat! Oh, and I still had a ton of strawberries left so I made sorbet anyway! I’ll post that recipe next week!

Print Print

Strawberry Sherbet

Yield: 4-6 servings

Prep Time: 10 minutes


  • 2 cups hulled strawberries, fresh or frozen
  • 2 tsp. lemon juice
  • 2 cups low-fat milk
  • 1/4-1/2 cup sugar or sugar substitute


  1. Place strawberries in a food processor or blender and puree until smooth. If you do not want the seeds, pour the mixture through a mesh strainer and into a bowl. Otherwise, just pour the puree directly into a bowl.
  2. Stir in the milk, lemon juice, and sugar (adjust amount to reach desired sweetness). Refrigerate at least 2 hours (if not overnight) until the mixture is thoroughly chilled.
  3. Pour the chilled mixture into the bowl of an ice cream maker and freeze according to the manufacturer's instructions.


40 Responses to “Strawberry Sherbet”

  1. #
    Cucina49 — March 21, 2012 at 12:29 am

    Oh, that is gorgeous–I just got a new ice cream maker and appreciate having a healthy recipe!

  2. #
    Alyssa — March 21, 2012 at 3:11 am

    I used to hate sherbet as a kid because the only kind I had was that cheap-o stuff. But your recipe looks fantastic. And great pictures too!

  3. #
    Baker Street — March 21, 2012 at 5:56 am

    This would be a great first recipe to inaugurate my ice cream maker! :)

  4. #
    Liz — March 21, 2012 at 5:57 am

    I would be happy with a bowl of this sweet deliciousness for breakfast!!! Beautiful, Steph!!!

  5. #
    Tina@flourtrader — March 21, 2012 at 7:42 am

    Why we all delve into ice cream, it seems like sherbert always takes a back seat. Glad you brought out this recipe to welcome in the springtime! This is a delicious alternative to all the fat and calories in ice cream and definitely showcases how amazing fruit can be. Well done!

  6. #
    Cassie — March 21, 2012 at 9:37 am

    Yummmm! Stephanie, I love this. Sounds so healthy too. Well done!

  7. #
    Ramona — March 21, 2012 at 10:00 am

    I guess all this time I really liked sherbet and not ice cream! This is my favorite way to eat “ice cream”. I have always thought of it as ice cream and I think I have made things like this with other fruit and called it ice cream on my blog. Boy do I feel like I missed the boat now that you explain what sherbet is. Well you taught me something today– I scream for sherbet… not ice cream. :)

  8. #
    Kelly @ Inspired Edibles — March 21, 2012 at 1:40 pm

    Absolutely Gorgeous Stephanie!! I love the recipe too and that you didn’t go overboard with the sugar. It’s sunny and about 30 degrees C here today (about 86 F) – strange weather for Canada in March but I *ain’t* complaining…. this is exactly what I’m craving right about now. I’m pinning this beauty.

  9. #
    Kiri W. — March 21, 2012 at 2:43 pm

    Beautiful, and I love how healthy it is :) I wish I had an ice cream maker!

  10. #
    Jackie @ Domestic Fits — March 21, 2012 at 2:51 pm

    This looks prefect! Tasty and healthy-ish :)

  11. #
    Georgia @ The Comfort of Cooking — March 21, 2012 at 5:04 pm

    My folks love sherbert and I would love to try and make this for them! What a lovely, colorful and refreshing springtime treat. Thanks for sharing, Stephanie!

  12. #
    Russell at Chasing Delicious — March 21, 2012 at 5:49 pm

    I’m so excited it’s that time of the year again. Time to bust out the ice cream maker! This strawberry sherbet looks scrumptious!

  13. #
    Erin @ Dinners, Dishes, and Desserts — March 21, 2012 at 6:47 pm

    Yum! Frozen treats without all the guilt!! Such a pretty color too :)

  14. #
    claire @ the realistic nutritionist — March 21, 2012 at 7:24 pm

    GORGEOUS Stephanie!!

  15. #
    Anne@FromMySweetHeart — March 21, 2012 at 8:22 pm

    Oh Stephanie! This looks so pretty and sweet! Hooray for spring AND strawberries! : )

  16. #
    Emily @ Life on Food — March 21, 2012 at 8:47 pm

    Yea for spring. It just puts me in a good mood thinking about it. Yum for strawberries and sherbet! This looks great. I got out my ice cream maker this week :)

  17. #
    Amy @ FragrantVanillaCake — March 21, 2012 at 9:48 pm

    This sherbert sounds heavenly! Rasberry was always my favorite as a kid! So perfect for this warm weather that has recently hit!

  18. #
    Laura @ Sprint 2 the Table — March 21, 2012 at 11:35 pm

    It’s been years since I’ve had sherbet, but this brings back so many memories. It was my granddaddy’s favorite dessert and we ate huge bowls of the stuff when we visited him. I’d love to make him a bowl of this – it looks wonderfully creamy.

  19. #
    Choc Chip Uru — March 22, 2012 at 2:14 am

    This sherbet looks simply breaaathtaking – the colour is perfect as is texture :D

    Choc Chip Uru
    Latest: Double Nutella Cheesecake Brownies

  20. #
    Joanna @ Chic & Gorgeous Treats — March 22, 2012 at 2:47 am

    Can you see me beaming with joy? Cause I literally am! Strawberry in anything for me is a WINNER!! Oh just so smooth, and making my mouth water.. xoxo

  21. #
    Chung-Ah | Damn Delicious — March 22, 2012 at 5:48 am

    Love the colors and flavors in this! And just in time for spring :)

  22. #
    Tya @ Note Etc. — March 22, 2012 at 6:25 am

    that looks super delicious!, and I love strawberry flavor, it’s the best! the color looks pretty too


  23. #
    Carolyn — March 22, 2012 at 7:08 am

    I haven’t had sherbet in forever and yours looks amazing and creamy!

  24. #
    Sommer@ASpicyPerspective — March 22, 2012 at 9:53 am

    I’m such a sucker for frozen treat! This looks glorious.

  25. #
    zuckerwandlerin — March 22, 2012 at 10:53 am

    Mhmmm i like fresh sorbeth!
    Thanks for recipe :)

  26. #
    Peggy — March 22, 2012 at 1:24 pm

    Oh this sherbert looks absolutely beautiful! I love the vibrant color =)

  27. #
    Colleen — March 22, 2012 at 5:34 pm

    Absolutely beautiful photos! This sherbert looks creamy and refreshing. I could use some right about now.

  28. #
    Jill | Dulce Dough — March 22, 2012 at 8:46 pm

    Your sorbet looks so delicious, Stephanie! I’m so glad spring is here!

  29. #
    Baking Serendipity — March 22, 2012 at 11:01 pm

    Seriously, I don’t even remember the last time I had sherbet either…maybe the rainbow kind when I was in elementary school?! I love this! And I have strawberries in my fridge already. Perfection.

  30. #
    Mary@FitandFed — May 8, 2012 at 11:48 am

    Just love the beautiful shade of pink. Looks like you made quite a big batch, that must have been a big haul of strawberries!

  31. #
    Michelle — May 16, 2012 at 6:47 pm

    Looks delicious! Do you HAVE to have an ice cream maker to make this work?

    • Stephanie replied: — May 17th, 2012 @ 12:04 am

      Hey Michelle. I think what you would need to do is put the mixture straight into the freezer and would need to stir it every 40 minutes or so. Here is a great tutorial by David Lebovitz:

      Hope that helps!

      • Michelle replied: — May 18th, 2012 @ 9:25 pm

        Great, thanks!!!


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