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Recipes » Strawberry Sherbet

Strawberry Sherbet

By Kate Morgan Jackson

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Four ingredients. Sixty seconds. One cool perfect dish of strawberry sherbet. A quick and easy summer dessert and the best way to use local berries!  Go get yours while they are in season and hurray for strawberries!

easy strawberry sherbet recipe

I am always too enthusiastic when it comes to buying fresh summer strawberries. They just look so dang good in the market, and I pile them into my cart with reckless abandon.

But strawberries are fragile little things, and before I have been able to eat my way through the giant strawberry pile they start looking a little peaked.

(I love that word, peaked. I just looked it up to make sure I had the definition absolutely correct, and it means “weak and wan.” It reminds me of books like The Secret Garden.)

(Oh, and if you want the inside scoop on how to keep your strawberries as fresh as possible, here’s a handy guide to everything you need to know about buying, storing and prepping these delicious fruits.)

Anyway, this recipe is the answer to peaked strawberries. When they start to get a little weak and wan and sad and dried-looking, it’s time to spring into action and make this absolutely mouthwatering silky smooth dessert, and all you need are the berries, a few other assorted ingredients, your food processor and your freezer.

No need to haul out the ice cream maker. (Yay!)

Here’s all you need to do. Cut the stems and any really suspicious looking areas off your sad strawberries.

If you have any really big berries, cut them in half, and then put them all in a single layer on a cookie sheet, and freeze them solid.

Once they are frozen, you drop them in the food processor with a little vanilla yogurt, some strawberry jam and a little bit of sugar.

I like this brand of jam in the strawberry variety (although I have been known to fudge it if I have something in the red variety of jam that doesn’t precisely fit the recipe.)

Press the button. About 60 seconds later, you will have this:

east sherbet recipe

Creamy, sweet and delicious. Bring on those berries!

 

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Strawberry Sherbet


  • Author: Kate Morgan Jackson
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Category: Dessert
  • Method: No Cook
  • Cuisine: American
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Description

Four ingredients. Sixty seconds. One cool perfect dish of strawberry sherbet. A quick and easy summer dessert and the best way to use local berries!


Ingredients

  • 1 pint ripe strawberries, tops cut off
  • 1/2 cup vanilla yogurt, any variety
  • 2 tablespoons strawberry jam
  • 1 tablespoon sugar

Instructions

  1. Lay berries on a cookie sheet in a single layer. Freeze until solid.
  2. Place berries and all remaining ingredients in food processor and process until smooth. You may have to stop the processor and scrape the sides a few times to make sure all the frozen berries are processed.
  3. Serve at once. It is amazing with a little fresh grated lemon peel on top, if you have any handy.
18933.1 g48.7 mg1.3 g0.5 g0 g42.2 g3.8 g4.3 g3.1 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Originally Published June 14, 2010 and Updated
to this Even More Delicious Version on June 8, 2019

Good for: Birthday Party, Dinner Party, Father's Day, Fourth of July, Kate's Favorites, Labor Day, Mother's Day

Last Post:
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Next Post:
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  1. Joanne says

    June 14, 2010 at 11:20 pm

    This has to be the healthiest frozen sherbet ever! And so easy! I think I might just have some peaked strawberries in the fridge right now…

    Reply
  2. Mel says

    June 15, 2010 at 4:47 am

    Ooo, I just bought some today because they looked so good, but I'm not sure we can eat them before they are peaked. (btw, that is a fun word to use) So I think we'll try this in a couple days.

    Reply
  3. City Share says

    June 15, 2010 at 3:09 pm

    Wow, that looks great. I never thought about freezing the fruit first. I thought I was out of luck because I didn't have an ice cream maker. This could be a dangerous discovery.

    Reply
  4. Emmelyn's Mommy says

    June 15, 2010 at 3:29 pm

    Wow! I just have to tell you that I found you via Snackgirl's blog and you are my new favorite blog! Love your recipes!

    Reply
  5. Millie Motts says

    June 17, 2010 at 12:23 pm

    I just stumbled upon your blog – what a treat! Beautiful photos and such yummy recipes. I have a "to make" list started…

    Reply
  6. Alina says

    June 23, 2010 at 5:18 pm

    I've been thinking of making a plain strawberry sorbet but I figured it would be too watery… now I have your wonderful recipe with yogurt and jam! It looks mega-smooth and flavourful!

    Reply
  7. Lorie says

    July 11, 2010 at 8:58 am

    I MADE THIS LIKE 20 MINS AGO ; had a major craving and luckily I saw this recipe just a couple of days ago . Gotta say , this was MAJOR YUMM! I can't get enough of this ! I'm going to try the same thing tomorrow , except with blueberries :D hopefully it will turn out equally yummmy

    Reply
  8. sildenafil citrate says

    May 11, 2011 at 12:14 pm

    Beautiful photos and such yummy recipes. I have a "to make" list started…

    Reply
  9. Britt4x4 says

    May 14, 2012 at 7:32 am

    I made it yesterday and there where so much flavour! I used freshly bought berries and it worked fine. Thanks for this lovely recipe!

    Reply
    • Kate says

      May 16, 2012 at 9:50 pm

      This is one of my oldest and most favorite recipes…even though I’ve made it a zillion times, I still can’t believe how simple and GOOD it is. :)

      Reply
  10. Trinity says

    July 2, 2012 at 12:41 pm

    My family doesn’t eat jam often, so unless I use up all the jam at once, it’ll probably stay in the back of the pantry forever. Would it be possible to substitute honey for jam, do you think? Maybe that mint-infused honey or cinnamon-infused honey can come into play now. :D

    Reply
    • Kate says

      July 3, 2012 at 7:44 am

      The jam is basically a sweetener, so I don’t see why not…if you try it will you come back and let us know how it turns out? :)

      Reply
      • Trinity says

        July 3, 2012 at 8:52 pm

        Oh man, no hint of mint to be found. You’re right about that sweetener. Two tablespoon of honey weren’t enough to make it very sweet, even with the sugar. If I try it again, it’ll have to be 4 tbs of honey, or however much required to make it hit my sweet limit. The strawberry taste is still delicious, though!

        Reply
        • Kate says

          July 6, 2012 at 1:04 pm

          Well, you for you for trying – you never know until you experiment! And thanks for the update. :)

          Reply
  11. Debby says

    June 1, 2013 at 12:51 am

    I have the opposite problem, I can’t keep strawberries long enough to make anything out of them. I bought a 3lb package tonight and ate half of them before and after dinner. Sweet hubby was only good for 4 strawberries. Hopefully I can try this recipe with the rest tomorrow… if i don’t see them at breakfast first. :) This is another good chance to try the chocolate mint, Thanks for mentioning mint Trinity!

    Reply
    • Kate says

      June 2, 2013 at 11:13 am

      Three pounds of heaven! Hope some of them made it in the sherbet! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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