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Super Easy Strawberry Sherbet

 Super Easy Strawberry Sherbet
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!
10 ServingsPrep: 10 min. + freezing


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


  • 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

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Super Easy Strawberry Sherbet (continued)

Directions (continued)

  • 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.