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Strawberry Sherbet Tested Recipe

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Strawberry Sherbet Recipe

This beautiful rose colored Strawberry Sherbet takes roasted strawberries, all soft and glistening in their juices, and mixes them with sugar, a little lemon juice, yogurt and heavy cream. It has a creamy smooth texture and fresh strawberry flavor that is lovely on its own, but I often like to serve it with lightly sweetened raspberries, or with a little raspberry or strawberry sauce poured over top. 

A sherbet's texture is like ice cream, only it is much easier to make as their is no custard base. Actually, when you look at this Strawberry Sherbet recipe, you will see that it is remarkably similar to the Strawberry Soup recipe on the site. Both use strawberries that are mixed with light corn syrup and roasted in a moderate oven until the color of the berries intensifies and they soften and release some of their juices. I find that roasting strawberries really highlights the strawberry's bright red color and sweet flavor. It is also a great way to use strawberries that are a little past their prime. Once the roasted strawberries have cooled they are pureed in your food processor, along with a little sugar and lemon juice, until smooth. To this mixture you stir in yogurt (or sour cream if you prefer) and heavy cream. The final step is to chill this mixture and then process it in your ice cream machine. The sherbet can be served straight away or placed in a plastic container and frozen. If frozen, it will need to be softened slightly before serving, which can be done by placing it in the refrigerator for about 30 minutes.

This recipe is one I adapted from the enticing Canadian food blog "bakingobsession.com".

 

Strawberry Sherbet: Preheat your oven to 300 degrees F (150 degrees C).

Wash and cut the strawberries in half (or quarters if using large strawberries) and toss with the corn syrup. Place on a baking sheet and bake in preheated oven, stirring occasionally, until the color of the strawberries intensifies and the syrup is thick, about 45 - 60 minutes. Remove from oven, let cool, then place in your food processor. Add the sugar, lime or lemon juice and Limoncello (if using), and process until smooth. Transfer to a large bowl and stir in the yogurt and cream. Cover and place in the refrigerator until chilled (several hours or overnight).

Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the sherbet to a chilled container and place in the freezer for a couple of hours before serving. For longer storage you may have to transfer the sherbet to the refrigerator for about 20 -30 minutes before serving to soften.

Serves 4.

Strawberry Sherbet:

1 pound (454 grams) fresh strawberries

1/4 cup (60 ml) light corn syrup

1/4 cup (50 grams) granulated white sugar, or to taste

1 tablespoon fresh lime or lemon juice

1 tablespoon Limoncello (optional)

1/4 cup (60 ml) plain yogurt, sour cream, or creme fraiche

3/4 cup (180 ml) heavy whipping cream

Note: Heavy Cream or Heavy "Whipping" Cream has a 36 - 40% butterfat content.

 
 
     
 

 

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