Super Easy Strawberry Sherbet Recipe

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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!
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + freezing

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

Nutritional Facts

1/2 cup: 487 calories, 1g fat (0 saturated fat), 2mg cholesterol, 53mg sodium, 121g carbohydrate (116g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. For sherbet, combine 1-1/2 cups freezer jam and buttermilk; pour into a freezer container and freeze until firm.
  4. 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.)
  5. Spoon into sherbet dishes. Garnish with fresh strawberries and mint leaves if desired. Yield: about 1 quart.
Originally published as Super Easy Strawberry Sherbet in Country Woman May/June 1988, p29

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