When our boys were young and always hungry, we'd heed to our strawberry patch and gather fruit for this sherbet. This treat was a must for company. —Ruth Guse, Stillwater, Minnesota
Featured In: 21 Easter Cake Recipes
- 4 quarts fresh strawberries, sliced
- 4 cups sugar
- 2-2/3 cups milk
- 2/3 cup orange juice
- 1/8 teaspoon ground cinnamon, optional
- In a large bowl, combine strawberries and sugar; let stand for 1-1/2 to 2 hours or until very juicy. Process in small batches in a blender until pureed. Strain seeds; pour strawberry juice into a bowl. Stir in milk, orange juice and cinnamon if desired.
- Freeze in batches in an ice cream freezer according to manufacturer's directions. Refrigerate remaining mixture until it can be frozen. Yield: about 4 quarts.
Originally published as Strawberry Sherbet in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p219
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