Strawberry Sherbet

26 Jul

To say that the little one was brave during her last check up would be a lie.  She started screaming  from the moment she crossed the threshold into the exam room and didn’t stop until we were well on our way home.   There was only one thing that could erase the memory of the whole ordeal.   Strawberry Sherbet!  or Frawberry Isscreeeam! as Bells  would say. 

During the summer I buy pounds and pounds of strawberries, always intending to bake or make something.  They never make it close to a mixing bowl, instead we eat them standing up in the kitchen, on yogurt, in cereal.  No more.  This strawberry sherbert is intensely flavored and the most beautiful colour that you have ever seen.   It is refreshing like sorbet and just decadent enough to feel like a special treat.


Strawberry Sherbert (adapted from David Lebovitz’s The Perfect Scoop)

1 lb strawberries hulled and sliced

2 cups milk

3/4 cup sugar

1 tablespoon vodka (optional)

1/2 teaspoon lemon juice

Toss the strawberries, vodka, lemon juice and sugar together until the sugar begins to dissolve and let sit for at least an hour.  Puree the macerated strawberries with the milk and pass the mixture through a fine mesh sieve to remove the seeds.  Chill the mixture throughly.  Freeze according to the directions on your ice cream maker. 

Preparation Note:  If you replace the milk with heavy cream you will have ice cream.  You can also do as David Lebovitz instructs and use equal parts heavy cream and sour cream.  The distinctive tang of the sour cream will pair beautifully with the strawberries. 



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