• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Search All Recipes
    • Recipe Round-Ups
  • More
    • About
    • Work With Me!
    • Lifestyle
    • Outside the Kitchen
    • Kitchen Tips & Gifts
    • Contact

Framed Cooks

menu icon
go to homepage
  • July 4th Recipes!
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • July 4th Recipes!
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Framed Cooks » Recipes » Fruits

    Strawberry Sherbet

    Published: Jun 14, 2010 · Modified: Feb 8, 2023 by Kate Morgan Jackson · This post may contain affiliate links · 19 Comments

    Jump to Recipe

    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!

     

    Print

    Strawberry Sherbet

    Print Recipe
    Pin Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    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!

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

    Ingredients

    Scale
    • 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.

    Did you make this recipe?

    Share a photo and tag @FramedCooks on Facebook or Instagram…we want to see it!

    549 shares
    • Facebook
    • Twitter
    • Yummly

    Want every new recipe delivered right to your email inbox?

    Reader Interactions

    Comments

    1. Debby says

      June 01, 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 02, 2013 at 11:13 am

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

        Reply
    2. Trinity says

      July 02, 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 03, 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 03, 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 06, 2012 at 1:04 pm

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

            Reply
    3. 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
    4. sildenafil citrate says

      May 11, 2011 at 12:14 pm

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

      Reply
    5. 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
    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. 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
    8. 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
    9. 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
    10. 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
    11. 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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Kate from Framed Cooks

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

    More about me →

    July 4th Recipes!

    • Grilled Buttermilk Rosemary Chicken on a Plate
      Grilled Buttermilk Chicken
    • Orange Avocado Shrimp Salad on a plate with mint leaves.
      Orange Avocado Shrimp Salad
    • Zucchini gazpacho in a bowl.
      Zucchini Gazpacho
    • Strawberry slab pie on a white platter.
      Easy Strawberry Cheesecake Tart
    • Easy Corn and Beet Salad with Ricotta
      Corn and Beet Salad
    • steak and cherry tomato skewers
      Steak Skewers

    Reader Favorites

    • Pastina with egg and cheese in a bowl.
      Pastina with Egg and Cheese, Otherwise Known As Comfort Food
    • Lemon Garlic Lobster Pasta in a bowl with a fork.
      Pasta with Lobster Sauce
    • Grandpa's Coca-Cola Ribs on a cutting board.
      Grandpa’s Coca-Cola Ribs
    • Pasta with Buttered Egg Sauce on a plate with a fork.
      Pasta with Egg Sauce
    • Soft scrambled eggs with ricotta on a plate.
      Ricotta Scrambled Eggs
    • Cheese Fries in a bowl on a wooden counter.
      Easy Cheese Fries

    Want every new recipe delivered right to your email inbox?

    Sign Me Up!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms of Use

    Newsletter

    • Sign Up!

    Get in Touch

    • Contact

    Copyright © 2025 Framed Cooks

    All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

    549 shares
    549 shares
    • 203