Strawberry Sherbet

Not only do strawberries have a unique flavor, but they are unique in design as well. They are the only fruit with their seeds on the outside.

Serves: 8Hands-on: 20 minutesTotal: 2 hours 40 minutesDifficulty: Easy

Serves: 8


  • 4 cups fresh strawberries, hulled
  • 2 Tbsp. lemon juice
  • 1¼ cups sugar
  • 1 cup water
  • ¼ cup heavy cream


  • Chop the strawberries and place in a large bowl. Drizzle with the lemon juice and 2 tablespoons of the sugar. Cover and set aside while making the syrup.
  • Place the remaining sugar and the water in a small saucepan; stir over medium heat until all of the sugar is dissolved. Allow to cool.
  • Place the strawberry mixture in a food processor, and purée until smooth. Press through a strainer to remove seeds, if desired. Stir into the sugar syrup.
  • In a separate bowl, whip the cream to stiff peaks, then fold into the strawberry mixture.
  • Add to ice cream maker and follow manufacturer’s instructions for freezing.