Quick Strawberry Sherbet
Finished -- Really!
This recipe is dead simple, and the ingredients reflect it.
Chef June recommends freezing both the bowl and the blade of the food processor. As this recipe goes very quickly (under 5 minutes. Really.) keeping everything as cold as possible is important...
The recipe uses caster sugar, also known as superfine, as it blends into the sherbet more easily than regular sugar.
As soon as the strawberries are just blended, it's time to add the milk.
The mixture goes from chunky to smooth very quickly (seeing a theme here?) so watch it carefully, you want to blend until only just combined.
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Author Notes: I learned this technique with the food processor years ago when I taught consumers how to get the most out of their Cuisinart food processors. This works with all fresh fruit in season, and is best with lusciously ripe fruit like the Tristars in this sherbet. - ChefJune
Food52 Review: All we can say is: thank goodness ChefJune was given an assignment to teach people about the wonders of their Cuisinarts. Not only is this simple dessert packed with intense strawberry flavor, but it takes all of five minutes to make. We'll admit we were a bit skeptical about the technique, but it works perfectly: you purée frozen berries in the food processor with sugar and lemon, leave the motor running while you pour in a little cold milk, and voila -- you have a lovely, loose sherbet. Since strawberry season is over, we used store-bought frozen berries. You can make this sherbet with pretty much any type of frozen fruit, but if you buy it ready-frozen, we recommend that you be judicious with the sugar. - A&M - A&M
Serves 4
- 1 pint strawberries
- 2 tablespoons fresh lemon juice
- 1/2 to 1 cup superfine cane sugar
- 1 cup whole milk
- fresh mint for garnish (optional)
- wash and hull the berries and freeze for 40 minutes to 1 hour
- Chill the work bowl and blade of your food processor.
- Put the frozen strawberries, sugar and lemon juice into the work bowl of a food processor fitted with the metal blade. Pulse to chop berries coarsely, then run machine continuously to create almost a purée.
- With the machine still running, pour the very cold milk through the feed tube into the strawberry mixture until the mixture is JUST blended.
- Spoon into dessert dishes, garnish with sprigs of fresh mint, and serve at once!
- Your Best Frozen Dessert Contest Finalist!
- This recipe was entered in the contest for Your Best Dish in the Raw
Tags: Easy
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about 1 year ago Samantha Jones
I have been making this weekly for about a year. A little secret to keeping it from freezing too hard is to add some vodka. I probably add about 1/4c.
9 months ago ChefJune
That's a great idea Samantha, if you think it's going to be kept for a day or so. At our house it goes straight from the food processor bowl to serving dishes and thence to the tummies at the table, with none ever left to store.
almost 2 years ago zoosavagew1
Made this for my son the other day and he loved it. Going to try it this weekend with some blueberries from the garden. Thanks for this quick treat that can be made from the our garden!!
almost 2 years ago ellenl
We have made this countless times. It's wonderful and so simple and quick. Thanks!
almost 2 years ago ergringle
Similar, but different, recipe also using the food processor only: 2 cups fresh whole strawberries, 3/4 cup low-fat buttermilk, 1/2 cup sugar, 1/4 cup fresh squeezed/strained orange juice. Process in food processor using knife blade until smooth. Pour into 9" square baking dish. Cover and freeze three hours or until firm. Let stand at room temp for 10 minutes before serving. Yield: 5 servings (1/2 cup ea.).
almost 2 years ago BlissfulBaker
I made this tonight - delicious! Who knew something so simple could taste so good? It's a saving grace on these hot days, for those of use without an ice cream maker.
almost 2 years ago Loves Pie
Can you freeze this after you've made it?
almost 2 years ago ChefJune
not too well. It gets rock hard. So you have to take it out a good half hour before serving if you've stored in in the freezer. It was really meant to be eaten straight from the food processor.
about 2 years ago robert_sidonio_jr
Have you tried other berries like blueberries?
about 2 years ago ChefJune
Had reasonable success with red raspberries. But not as good as the strawberry. (and raspberries are my favorites). Have not tried blueberries. Let me know how they work, if you try them.
about 2 years ago cheese1227
Chef June,
I have one more bag of strawberries picked from the height of the season last year still frozen. Should I thaw them just a bit before attempting this recipe?
about 2 years ago ChefJune
No, it's important the berries be frozen, or the finished sherbet will be liquidy.
about 2 years ago cheese1227
Oh, the are frozen. Frozen solid since last summer. Your recipe says freeze them for 40 minutes. SO my question was more "are my berries TOO frozen?"
about 2 years ago ChefJune
No, they're not too frozen, unless they are coated with that white ice.
about 3 years ago MadisonMayberry
What a super simple, delicious recipe! I would be lost without my food processor and love this creative way to use it as summer approaches.