by ChefJune
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Expand1 pint strawberries Ask a question about this ingredient
2 tablespoons fresh lemon juice Ask a question about this ingredient
1/2 to 1 cup superfine cane sugar Ask a question about this ingredient
1 cup whole milk Ask a question about this ingredient
fresh mint for garnish (optional) Ask a question about this ingredient
wash and hull the berries and freeze for 40 minutes to 1 hour
Ask a question about this stepChill the work bowl and blade of your food processor.
Ask a question about this stepPut the frozen strawberries, sugar and lemon juice into the work bowl of a food processor fitted with the metal blade. Pulse to chop berries coarsely, then run machine continuously to create almost a purée.
Ask a question about this stepWith the machine still running, pour the very cold milk through the feed tube into the strawberry mixture until the mixture is JUST blended.
Ask a question about this stepSpoon into dessert dishes, garnish with sprigs of fresh mint, and serve at once!
Ask a question about this stepMade this for my son the other day and he loved it. Going to try it this weekend with some blueberries from the garden. Thanks for this quick treat that can be made from the our garden!!
We have made this countless times. It's wonderful and so simple and quick. Thanks!
Similar, but different, recipe also using the food processor only: 2 cups fresh whole strawberries, 3/4 cup low-fat buttermilk, 1/2 cup sugar, 1/4 cup fresh squeezed/strained orange juice. Process in food processor using knife blade until smooth. Pour into 9" square baking dish. Cover and freeze three hours or until firm. Let stand at room temp for 10 minutes before serving. Yield: 5 servings (1/2 cup ea.).
I made this tonight - delicious! Who knew something so simple could taste so good? It's a saving grace on these hot days, for those of use without an ice cream maker.
not too well. It gets rock hard. So you have to take it out a good half hour before serving if you've stored in in the freezer. It was really meant to be eaten straight from the food processor.
Have you tried other berries like blueberries?
Had reasonable success with red raspberries. But not as good as the strawberry. (and raspberries are my favorites). Have not tried blueberries. Let me know how they work, if you try them.
Chef June,
I have one more bag of strawberries picked from the height of the season last year still frozen. Should I thaw them just a bit before attempting this recipe?
No, it's important the berries be frozen, or the finished sherbet will be liquidy.
Oh, the are frozen. Frozen solid since last summer. Your recipe says freeze them for 40 minutes. SO my question was more "are my berries TOO frozen?"
No, they're not too frozen, unless they are coated with that white ice.
What a super simple, delicious recipe! I would be lost without my food processor and love this creative way to use it as summer approaches.
What if strawberries are in season? Should I freeze them first?
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
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This recipe is dead simple, and the ingredients reflect it.
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Chef June recommends freezing both the bowl and the blade of the food processor. As this recipe goes very quickly (under 5 minutes. Really.) keeping everything as cold as possible is important.
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The recipe uses caster sugar, also known as superfine, as it blends into the sherbet more easily than regular sugar.
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As soon as the strawberries are just blended, it's time to add the milk.
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The mixture goes from chunky to smooth very quickly (seeing a theme here?) so watch it carefully, you want to blend until only just combined.
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Finished -- Really!
I have been making this weekly for about a year. A little secret to keeping it from freezing too hard is to add some vodka. I probably add about 1/4c.