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)

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.

{ 12 comments… read them below or add one }

Patricia Richards March 13, 2016 at 8:39 pm

Dorothy, I dont have a food processor. But I have a large table top stand mixer. Will that work


Dorothy Reinhold March 14, 2016 at 5:04 am

Try it and let me know! My food processor just bit the dust, too.


The Wimpy Vegetarian June 20, 2014 at 10:25 am

I make a quick strawberry sherbet in the FP too! I use milk in mine, but want to try your version now with yogurt!


Dorothy Reinhold June 20, 2014 at 1:11 pm

Kefir would work, too!


Misty Tuck February 18, 2014 at 12:41 pm

I like the strawberry recipe.


Dorothy Reinhold February 19, 2014 at 12:29 pm

Thanks! Easy, easy, easy, and good!


marla {family fresh cooking} August 18, 2010 at 5:05 am

Dorothy, do you want to enter this gorgeous sherbet (or your lassi recipe) in my Stonyfield Yogurt Battle. Submissions end today. Here is the link:


Renate July 24, 2010 at 7:47 pm

Dorothy I love your blog and happy you let us know about it(TOH,sauregurke). Your Strawberry Sherbert looks great. Thank you,Renate


Kathie July 18, 2010 at 6:18 pm

I have been doing this for about a month now–my kid’s current FAVORITE snack. If you throw in an overripe banana or 2, you don’t even need the sugar (you know me…).


The Blogs Rocket July 18, 2010 at 11:03 am

Very nice article, thanks! I’ve subscribed to your RSS feed. Please keep up posting.


marla {family fresh cooking} July 18, 2010 at 9:19 am

Dorothy, it was awesome to see you last night. Is this strawberry sorbet just perfect or what!! Simple, quick & healthy…..just the way I like it 🙂 xoo


Kim at Rustic Garden Bistro July 18, 2010 at 9:07 am

Really?! That simple, huh? If I showed this to Mr. RGBistro, he’d demand it. Might as well do it while I can still get my hands on good strawberries. 🙂

And yes, it’s always better to have your significant other clean up after you. In fact, our official house rule is that if one of us is cooking, the other person is cleaning, or wiping, or picking up plates, clearing the table, etc. Seems fair…

BTW: Great seeing you again last night!



Leave a Comment

Previous post:

Next post: