Fresh Strawberry Sherbet

3
3
3
Smartpoints value per serving
Total Time
2 hr 42 min
Prep
20 min
Cook
2 min
Serves
10
Difficulty
Easy
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.

Ingredients

water

¾ cup(s)

sugar

cup(s), granulated

light corn syrup

2 Tbsp

kosher salt

tsp

strawberries

4 cup(s), raw, fresh, chopped (about 24 oz)

fresh lime juice

1 Tbsp

heavy cream

2 Tbsp

Instructions

  1. 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.
  2. 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.
  3. Serving size: 1/2 c

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