Homemade Strawberry Sherbet – you will never buy store-bought sherbet after trying this recipe! Sweet, creamy, and the perfect summer treat. So easy and only 4 ingredients!
Hi guys!
One of my most popular (and personal favorite!) recipes on my blog is my Homemade Orange Sherbet. It tastes just like those Flintstones push pops that I loved so much as a kid. Plus it is super easy and uses all ingredients you probably already have!
I remade it a few weeks ago and we went through it in a day so then the next day I made this strawberry version because it would be a shame to go a night without sherbet in the summer!
It’s cold and creamy with just the right amount of sweetness. And only 4 ingredients! You are seriously going to love this one.
How To Make Homemade Strawberry Sherbet
Homemade sherbet is so easy! But you do need an ice cream maker.
I was talking to somebody the other day about how my ice cream recipes are never as popular as my other dessert recipes and he said, “Amanda, most people don’t have an ice cream maker” and, you guys, if you don’t have one, you need one. I’ve been known to put a diet coke in mine and make a diet coke slushie. I think it’s worth it just for that alone.
Anyway. Sherbet.
To make this homemade strawberry sherbet, you just whisk together sugar, milk, strawberry purée, and vanilla. Chill that for an hour and run it through your ice cream maker.
How To Make Strawberry Purée
To make the strawberry purée, you just put fresh strawberries in a blender (or food processor) and blend until smooth. I don’t like seeds so I always strain mine through a fine mesh strainer to make it extra smooth.
You need 2 cups of puree which took about 1 1/2 pounds of strawberries.
How To Store Homemade Sherbet
Homemade sherbet needs to be stored in an airtight, freezer-safe container.
I use and love this super cute container meant for ice cream. It’s under $8 and I recently bought another one because they’ve been getting so much use this summer. And did I mention it’s cute?
Plastic storage containers, like Tupperware, work fine, too.
Homemade sherbet is best if eaten within a week of freezing.
More Easy Frozen Treats Recipes
- Birthday Cake Pudding Pops
- Frozen Hot Chocolate
- Honeydew Melon Sorbet
- Strawerry Watermelon Popsicles
- Reese’s Pieces Milkshakes
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Homemade Strawberry Sherbet
Ingredients
- 2 cups strawberry puree (about 1 1/2 pounds)
- 1 cup granulated sugar
- 1 tsp vanilla
- 1 1/2 cups whole milk
Instructions
- To make strawberry puree, blend strawberries in batches until smooth. Press through a fine mesh strainer into a large mixing bowl to remove seeds.
- To the strawberry puree, add sugar, vanilla, and milk. Whisk until combined. Cover and chill for 1 hour.
- Freeze in ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe container and freeze overnight before serving.
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Stephanie says
The flavor of this is wonderful. I opted to mash my strawberries rather than puree them because I wanted to retain some natural fruit texture. The sugar dissolved fine with whisking. Unfortunately my sherbet froze hard as a rock. I suspect that was entirely my fault. I included about 3 oz too many strawberries (going by weight) and didn’t measure the actual cup total of the strawberry mash, so I ended up with too much liquid and it resulted in a less than stellar churning. Lesson learned! Thankfully the sherbet still tastes good and only requires 5-10 minutes on the counter before scooping. I look forward to trying it again with the proper measurements.