Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
valentine's baking
apple recipes
pumpkin recipes
healthy baking
candy recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Strawberry Sherbet Recipe & Video

Printer Friendly Page

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 you can also serve it with lightly sweetened strawberries, 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 you don't need to make a 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 agave, light corn syrup, golden syrup or honey 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 all you need to do is to puree them in your food processor, along with the rest of the ingredients, until smooth. 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.

Related Recipes You May Like

Lemon Sherbet

Ice Cream Cones

Orange Ice Cream

Dulce de Leche Frozen Yogurt

Ice Cream Sandwiches

Frozen Fruit Pops

Strawberry Sherbet: Preheat your oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.

Wash and cut the strawberries in half (or quarters if using large strawberries) and toss with the corn syrup. Place on a the baking sheet and bake in the preheated oven, stirring occasionally, until the strawberries are soft and the syrup is thick, about 40 - 50 minutes. Remove from oven, let cool, then place in your food processor or blender. Add the remaining ingredients and process until smooth. Transfer to a large bowl, 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, you can serve it straight away or 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.

View comments on this recipe on YouTube

Strawberry Sherbet:

1 pound (450 grams) fresh strawberries, cut in half

2 tablespoons (40 grams) light corn syrup, agave, golden syrup, or a mild flavored honey

1/3 cup (65 grams) granulated white sugar, or to taste

1 tablespoon (15 grams) freshly squeezed lemon or lime juice

1 tablespoon (15 grams) Limoncello (optional)

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

3/4 cup (180 grams) heavy whipping cream (cream with a 35 - 40% butterfat content)

 
 
     
 

 

 

New Videos

   
 
 

     

Top 40 Video Recipes of 2015

Watch them all here on YouTube

1. Simple Chocolate Cake

2. Cake Pops

3. Red Velvet Cake

4. Pancakes

5. Pound Cake

6. Brownies

7. Red Velvet Cupcakes

8. American Sponge Cake

9. CrĂªpes

10. Cake Doughnuts

11. Chocolate Chiffon Cake

12. Carrot Cake

13. Orange Chiffon Cake 14. Homemade Doughnuts 15. Peanut Butter Balls
16. New York Cheesecake 17. Spritz Cookies  18.Banana Chocolate Cupcakes 19. Royal Icing 20. Black Forest Cake
21. Caramels 22. Vanilla Cupcakes 23. Vanilla Cake 24. Cream Puffs 25. Shortbread Cookies
26. French Macarons 27. Chocolate Cupcakes 28. Cinnamon Rolls 29. Cream Cheese Pound Cake 30. Peanut Butter Cups
31. Apple Pie 32. Rice Krispies Treats 33. Chocolate Chip Cookies 34. Biscuits 35. Whipped Cream Frosting
36. Fruit Tart 37. Chocolate Banana Cake 38. Chocolate Cake 39. Cocoa Brownies 40.Chocolate Eclairs
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2016 iFood Media LLC