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!
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
- 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.
- 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.
- Pour the chilled mixture into the bowl of an ice cream maker and freeze according to the manufacturer's instructions.