• 5-Minute Strawberry Sherbet in the Food Processor

    by Dorothy Reinhold on July 17, 2010


    Print This Post Print This Post 5-Minute Strawberry Sherbet in the Food Processor on Shockingly Delicious

    The joke goes:
    Q: What’s the difference between sherbet and sorbet?
    A: About $3 a pint!

    Sorbet may sound fancier (and usually commands a higher price), but the names are often used interchangeably. But sorbet doesn’t contain any milk products, so let’s call this one sherbet. Or we could just call it delicious and be done with it.

    Either way, you can make completely delicious Strawberry Sherbet in the food processor in 5 minutes. (Ahem…while your significant other is cleaning off the dinner plates.) No ice cream maker needed, no cooked custard base, no elaborate set of ingredients.

    Just frozen fruit, some yogurt, a bit of sugar and your finger to press the “on” button on the food processor.

    Instant gratification!

    5-Minute Strawberry Sherbet in the Food Processor

    Put cut strawberries on a plate to freeze them. These are frozen — notice white frosty edges

    5-Minute Strawberry Sherbet in the Food Processor

    Store frozen strawberries in a zipper-top bag until ready to use

    5-Minute Strawberry Sherbet in the Food Processor

    Put all ingredients in bowl of food processor

    5-Minute Strawberry Sherbet in the Food Processor

    Begin to whirl. Will be chunky at first

    5-Minute Strawberry Sherbet in the Food Processor

    Whirl it for a minute or 2, until it is like thick frosting

    5-Minute Strawberry Sherbet in the Food Processor

    Serve and eat immediately!

    5-Minute Strawberry Sherbet in the Food Processor

    Or if you must, transfer to a container and store in freezer

    5-Minute Strawberry Sherbet in the Food Processor

    1 pound frozen strawberries
    1 (4- or 6-ounce) container strawberry yogurt (can use plain or vanilla yogurt)
    2 tablespoons superfine granulated sugar (more if needed)
    Water

    If using fresh strawberries, wash, dry, hull, slice them in half and place on a plate in the freezer, until frozen. When frozen, transfer berries to a zipper-top bag for freezer storage until you are ready to use.

    To make sherbet, place frozen strawberries, yogurt, 2 tablespoons sugar and 2 tablespoons water in bowl of food processor. Whirl until thick and creamy, a minute or two, stopping to scrape down the bowl. Don’t walk away or it may overprocess and liquefy. It will look like thick frosting. While processing, add another tablespoon or so of water if it needs help achieving the right consistency.

    Taste and add another tablespoon or more of sugar if needed, to suit your palate.

    Serve immediately (best!), or store in a tightly sealed container in the freezer.

    Serves 4.

    Strawberry-Basil Sherbet

    Use a tablespoon or two of Basil Simple Syrup in place of one of the tablespoons of water, and be sure to taste before adding extra sugar, since the syrup is sweet. Strawberries and basil are a surprisingly good flavor marriage!

    Strawberry-Amaretto Sherbet

    Use a tablespoon of Amaretto in place of one of the tablespoons of water.

    Strawberry-Cointreau Sherbet

    Use a tablespoon of Cointreau in place of one of the tablespoons of water.

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