Fresh Strawberry Sherbet
2 hr 42 min
Making a quick simple syrup, instead of directly adding granulated sugar to the mixture, results in sherbet with a creamy, smooth texture. If you don’t have an ice cream maker, you can turn this into a granita: pour the mixture into a shallow dish and freeze. Every 30 minutes, scrape mixture into center of pan until mixture is frozen and resembles coarse frozen granules. The lime juice lightens up the flavor, but this is still a rich, creamy treat. Serve it with fresh berries on top and a sprig of fresh basil, which complements strawberries and enhances their sweet flavor.
⅓ cup(s), granulated
Light corn syrup
4 cup(s), fresh, chopped (about 24 oz)
Fresh lime juice
- Combine water, sugar, corn syrup and salt in a small saucepan over high heat; bring to a boil. Cook until sugar completely melts, stirring frequently, about 1 minute; place pan into an ice-filled bowl until syrup completely cools, about 20 minutes.
- Place cooled syrup, strawberries and lime juice in a blender or bowl of a food processor; process until smooth. Stir in heavy cream; pour into canister of an ice cream freezer and freeze according to manufacturer's directions. Scoop sherbet into a freezer-safe container; freeze 2-3 hours or until set.
- Serving size: 1/2 c