Fresh Strawberry Sherbet Recipes

Steps:

• Mix sugar, milk, and lime juice together in a bowl. Mix in mashed strawberries.
• Beat egg white in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the strawberry-lime mixture. Pour mixture into a freezer-safe container. Cover with plastic wrap.
• Freeze until almost firm, about 2 hours. Remove from freezer and stir thoroughly to break up chunks. Return to the freezer for 3 hours, stirring once every hour. Freeze until firm, 8 hours to overnight.

Steps:

• Line an 8x4-in. loaf pan with plastic wrap. Spread sorbet into bottom of pan; place in freezer 15 minutes., In a bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping; spread over sorbet. Freeze, covered, 4 hours or overnight., Remove from freezer 10-15 minutes before serving. Invert dessert onto a serving plate; remove plastic wrap. Cut into slices. Serve with strawberries.

Steps:

• In a large bowl, combine strawberries and sugar; let stand until juicy, about 1-1/2 hours. Process in batches in a blender until pureed, Add milk, orange juice and cinnamon; cover and process until blended., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining sherbet mixture.

Steps:

• Place strawberries in a food processor and blend until smooth, about 30 seconds. Blend in sugar and lemon juice, about 10 seconds more.
• Freeze sherbet until solid, about 1 hour.

Steps:

• Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.
• Working in batches, puree strawberries in food processor until smooth. Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.
• Process strawberry mixture in ice cream maker according to manufacturer's instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours. (Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.)