Strawberry Sherbet

Strawberry Sherbet! Just a handful of ingredients is all you need to make this sweet, tart frozen treat that you'll enjoy all summer long!

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Do you remember those huge, plastic tubs of sherbet with the handle that would come out during birthday parties, summer camp and lazy summer days?

Whether or not you had the privilege of enjoying frosty scoops of this sweet and fruity frozen treat as a kid, I'm happy to tell you that it's not too late! Better yet, I'm here to show you how to make your own Strawberry Sherbet at home so you never run out.

You'll be shocked at just how easy it is to make strawberry sherbet at home with simple ingredients (one of which might be unexpected, but trust.), but it'll come as no surprise that it disappears in a flash!

Looking for more frozen treat recipes? Try my a few of my favorites like Easy No-Churn Orange Chip Ice Cream Sandwiches, Chocolate Peanut Butter Frozen Yogurt Pops and Strawberry Cheesecake Ice Cream.

This recipe is naturally gluten-free and vegetarian and can be made dairy-free and vegan. (See variations & substitutions area below.)

Jump to:

• Ingredients
• Instructions
• FAQ's
• Variations & Substitutions
• Strawberry Sherbet

Ingredients

This Strawberry Sherbet recipe only requires a few simple ingredients:

• Strawberries. Fresh or frozen and thawed will both work in this recipe.
• Granulated sugar. You may want to experiment with the amount depending on the sweetness of the strawberries you use and your personal preference.
• Buttermilk. Yes, buttermilk! It may sound a little strange, but buttermilk actually adds a nice flavor and tartness to the sherbet.
• Half & half. In a pinch you can also use whole milk, but it will be more icy than creamy.
• Vanilla extract
• Fresh lemon juice
• Sea salt. Adding a dash of salt to sweet foods can help balance the flavor and bring out the sweetness.

Instructions

In a medium bowl, sprinkle chopped strawberries with sugar and let sit for 10-15 minutes until sugar starts to form a syrup.

In a blender or food processor, combine strawberries and sugar and blend until smooth.

Using a fine mesh strainer, strain the strawberry mixture into a large bowl, pressing down to strain the juice, leaving pulp & seeds behind. Discard the pulp.

Tip: If you'd like to reduce food waste, you can use the strawberry pulp in other recipes such as muffins, smoothies, popsicles, etc.

Add the buttermilk, half & half, vanilla extract, lemon juice, and sea salt to the strawberry mixture, and whisk together to combine.

If the mixture is not cold, refrigerate it for 2-3 hours until chilled. This will speed up the process once added to the ice cream maker.

Pour the mixture into the canister of an ice cream maker, and churn it according to the manufacturer's directions.

(It took approximately 20-25 minutes to get a soft serve consistency in mine. This is the ice cream maker I own.)

Scoop the sherbet into a freezer-safe container and freeze it until desired scooping consistency is achieved.

Top with your favorite add-ons! {Or not!}

Note: This sherbet freezes fairly solid and can be hard to scoop right out of the freezer. For easier scooping, leave it on the countertop at room temperature for 15-20 minutes to soften before serving.

FAQ's

Variations & Substitutions

Looking to change things up with your strawberry sherbet? Try these variations:

• Add lemon, lime or orange zest for a citrusy kick.
• Try infusing your strawberries with basil or mint before blending for a pop of refreshing, herby flavor.
• Add mini chocolate chips for a "chocolate covered strawberry" version.

Diet-Specific Substitutions

• Vegan/Dairy-Free: Use plant-based milk instead of half and half. Use a plant-based plain yogurt instead of buttermilk.

Adapted from Eating Well