Publisher Photo
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Freeze: 30 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Freeze: 30 min.

Ingredients

  • 4 quarts fresh strawberries, sliced
  • 4 cups sugar
  • 2-2/3 cups milk
  • 2/3 cup orange juice
  • 1/8 teaspoon ground cinnamon, optional

Directions

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

Nutritional Facts

1/2 cup: 133 calories, 1g fat (0 saturated fat), 3mg cholesterol, 11mg sodium, 32g carbohydrate (29g sugars, 2g fiber), 1g protein.

  • 4 quarts fresh strawberries, sliced
  • 4 cups sugar
  • 2-2/3 cups milk
  • 2/3 cup orange juice
  • 1/8 teaspoon ground cinnamon, optional
  1. 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.
  2. 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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