Strawberry Sherbet

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STRAWBERRY SHERBET
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine”.

 

The etymology of sherbet stretches back to the Arabic and Persian word “sharbat”, an icy drink flavored with orange or rose petals.

Consider sherbet the perfect way to enjoy a fruit dessert for adults and children. As always use seasonable fruits.

When you make sherbet, you do not have to limit yourself to fruit flavors. Actually, my favorite sherbet has no fruit at all. Instead it has the tea flavor for a dessert that tastes just like a frozen version of milk tea. Then there’s a root beer edition, similar in flavor to a root beer float.

Strawberry Sherbet

Makes 4 servings. You may use raspberries or any kind of berries, fresh or frozen.

 

1-pound fresh strawberries or an 18-ounce bag of frozen unsweetened strawberries that have been thawed.

½ cup granulated sugar

1 ½ cups reduced fat milk

½ cup half-and-half cream

1 teaspoon vanilla extract 

1 teaspoon freshly squeezed lemon juice

Mint or basil leaves for garnish

Wash the strawberries and remove any green leaves. If you use raspberries, remove the raspberry seeds by pressing them through a meshed strainer placed over a large size bowl. Add the rest of the ingredients and stir gently to combine the mixture.    

To freeze the sherbet, pour the mixture into a medium size cake pan, (a metal pan is preferable) so it freezes faster. Cover with plastic wrap and place in the freezer for about 3-4 hours or until firm. It should have a consistency somewhere between ice cream and a sorbet.

Take it out the freezer and stir well; then freeze again for another hour. Stir the mixture every 1 hour, 2-3 times to break up any large ice crystals that may have formed.

** Serve in chilled bowl or tall glass and garnish with mint or basil leaves.    

Ruth Milstein
Gardens, Farms & Local Flavors

 

 

 

 


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