Super Easy Strawberry Sherbet Recipe

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This easy-to-make sherbet is the best way I know to enjoy the taste of fresh strawberries all year long. It's also a very pretty dessert—the perfect way to end a meal. My husband says it's better than any store bought ice cream!

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Super Easy Strawberry Sherbet Recipe

Prep: 10 min. + freezing

Yield: 10 Servings

10 10

Ingredients

STRAWBERRY FREEZER JAM:
2 cups finely mashed fresh strawberries
4 cups sugar
3/4 cup water
1 package (1-3/4 ounces) powdered fruit pectin
SHERBET:
1-1/2 cups strawberry freezer jam
2 cups buttermilk
Fresh strawberries and mint, optional

Directions

For jam, in a large bowl, combine strawberries and sugar; let stand for 10 minutes. In a small saucepan, bring the water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to the strawberry mixture; stir for 3 minutes. Pour into jars or freezer containers and cool to room temperature, about 1 hour.
Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. (Refrigerate for up to 3 weeks and freeze for up to 12 months.) Yield: about 5 cups.
For sherbet, combine 1-1/2 cups freezer jam and buttermilk; pour into a freezer container and freeze until firm.
Break frozen mixture into large pieces; place in a small chilled bowl. Beat until fluffy. Return to freezer container; cover and freeze until firm. (Can also be frozen in ice cream freezer according to manufacturer's directions.)
Spoon into sherbet dishes. Garnish with fresh strawberries and mint leaves if desired. Yield: about 1 quart.

Nutritional Facts 1 serving (1/2 cup) equals 487 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 53 mg sodium, 121 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Super Easy Strawberry Sherbet in Country Woman May/June 1988, p29