I was originally going to make sorbets, but decided that sherbet would be so much better because of the creaminess, and boy are they delish! The trio consists of strawberry, raspberry and orange. Enjoy!!
Strawberry Sherbet (from Delish)
- 3 cups hulled strawberries, fresh or frozen
- 1 1/2 cups milk
- 1/4 cup granulated sugar
- In a food processor, puree fruit until smooth. Press the mixture through a strainer to remove seeds if desired. Sweeten the puree with sugar until desired sweetness achieved.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. Best when served immediately. Can be stored in freezer; leave out for 10-15 minutes to soften before scooping and serving.
Raspberry Sherbet (from Simply Cooking, Originally from David Lebovitz's, The Perfect Scoop)
- 4 cups raspberries
- 2 cups whole milk
- 1 cup sugar
- 1½ tsp. lemon juice
- food processor
- ice cream maker
- Puree the berries, milk and sugar until smooth
- Strain to remove the seeds
- Stir in the lemon juice
- Freeze the mixture in your ice cream maker
- 7 ounces sugar
- 1 1/2 tablespoons finely grated orange zest
- 1/4 teaspoon kosher salt
- 2 cups orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups very cold whole milk
- In a food processor, combine all of the ingredients except the milk, and process until the sugar is dissolved, approximately 1 minute.
- Transfer this mixture to a mixing bowl, and whisk in the milk.
- Cover the bowl, and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
- Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve immediately or put in a container and place in freezer until firm, approximately 3 hours.