28 June 2017

Strawberries and Cream Sherbet Recipe



This sherbet recipe is so good, I seriously can't stop eating it since I've made it. On Sunday I went to CVS with my Mom and when we were standing in line we were looking at the candy and she pointed out the Hershey's Cookies N' Cream candy bar I used to love and then I remembered those hard candies that were strawberries and cream flavor that I loved too. They weren't in the store so I wonder if they even make them anymore!? Please tell me you remember these?

Anyways this got me thinking about strawberries and cream and I was brainstorming how I could recreate those flavors. Its been real hot here in San Diego and the only way i could recreate them was if it was going to be frozen. Sorbet is always my easy go to but in this case since the recipe does indeed call for cream, it is technically a sherbet. Okay also on a side note, I grew up calling sherbet sherbert and still like this name better, who's with me?

I don't have an ice cream maker but you could easily pour the mixture into an ice cream maker if you have one. I just used a cookie sheet with edges. Also, aren't these little bowls so cute and perfect for serving ice cream in!? 

Strawberries and Cream Sherbet Recipe 


What You'll Need:

1 pound of strawberries with stems removed
1/2 cup simple syrup
1/4 cup cream

Steps:

In a food processor puree strawberries. Add to a medium mixing bowl.

Add simple syrup and stir to combine. Next add the cream and using a spoon or spatula swirl the cream into the strawberry mixture.

Line a rimmed cookie sheet with wax paper. Pour strawberry mixture onto cookie sheet and spread evenly. Place in freezer for one hour.

Remove from freezer and break up the mixture using a spoon. Place in the food processor and pulse until smooth.

Again, spread the mixture on the cookie sheet and return to freezer for 30 minutes. 

Before serving use the food processor again to smooth the sherbet and make it easy to scoop and extra creamy.

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