This Strawberry Sherbet with yogurt tastes distinctly of fresh strawberries, just like a cross between frozen yogurt and sorbet. A perfect mouthwatering summer treat.
Making the best strawberry sherbet should also be the simplest thing to do. With small berries that pop in your mouth and release those sweet-sour tastes onto your taste buds, and make you smile sweetly, too.
Yep! This is the sort of delicious summer treat that is so refreshing.
Who doesn’t like strawberries! Strawberries are just like any other berries, they are rich in antioxidants, full of nutrients, and at the same time low in calories. Great for everyone.
What is Sherbet?
If sherbet didn’t contain cream, it would just be sorbet because it contains fruit and sugar. Sherbet is a creamier type of sorbet, but there are also sherbets made without dairy. Instead, egg whites or gelatin are sometimes used to make them creamier.
Sorbet is usually made up of water and sugar or honey (or both), with flavorings like fruit juice or puree. Sometimes it is made with wine.
However, ice cream is also different than sherbet. Sherbet contains about 1-2% milkfat. While ice cream must contain 10 -16% milkfat. Everything containing between 2 and 10% is simply deemed a frozen dairy dessert.
As you can see, sherbet falls in between sorbet and ice cream.
Did this answer some of your confusion?
- Check these ice creams that I have made:
How to Make Strawberry Sherbet with Yogurt
I guess we are now ready with our Strawberry Sherbet. And don’t worry. This is very simple and easy to make. There’s no need to have an ice cream maker. We’re not making ice cream here. Just a simple food processor or a blender is will work. This isn’t the actual recipe, I just want to give you an idea of what’s involved in making Strawberry Sherbet with Yogurt. If you’d like to jump right to the recipe, just scroll on down to the bottom of this post.
The ingredients can be adjusted to your taste and liking. You can add more strawberries if you like, or make it with fewer berries. You can change the sweetness, too–just use the sweetener of your choice, and use more or less.
And there’s a bonus… you can make ice pops out of this recipe, too!
Here are the Ingredients You’ll Need
- Fresh Strawberries
- Strawberry Yogurt
- Heavy Cream
- Granulated Sugar or Honey
- Vanilla Extract
- Red Food Coloring
- Put some of the strawberries into a food processor and pulse briefly. Put chopped berries in a bowl and set them aside.
- Put the remaining ingredients to the food processor, and puree.
- Combine berry and yogurt mixtures and stir. Cover the bowl and put in the freezer.
- Check the freezer after one hour, stir and place back in the freezer. The mixture should take between one and four hours to freezes.
- Scoop sorbet into bowls or cones.
Bonus: Make Ice Pops
After mixing up everything and getting it ready to freeze, pour the mixture into ice pop molds and freeze for at least 4 hours or overnight.
Unmold ice pops.
For a more tangier taste, add a tablespoon of lemon and some lemon zest. It won’t become lemony in taste, but it will enhance the overall flavor.
Because sherbets don’t have high fat content, take it out of the freezer at least 5 minutes before serving, so it will soften up a bit and be easier to scoop.
To keep sorbet hard but still “scoopable” in the freezer, stir 2-3 tablespoons vodka into the mixture before freezing. The alcohol will keep the sorbet from becoming ice-cube solid. Of course, you can’t let the kids have these ice pops if you do put vodka in them! LOL
This Strawberry Sherbet with yogurt tastes distinctly of fresh strawberries,. Like a cross between frozen yogurt and sorbet, a perfect summer treat.
- 2 lb Fresh Strawberries, cleaned and halved
- 1 cup Strawberry Yogurt
- 1 cup Heavy Cream
- ¾ cup sugar or 3 Tbsp honey (adjusted to your taste)
- ½ tsp Vanilla extract
- Red Food Coloring, water base or gel (optional)
- Put 2 cups of strawberries in the bowl of a food processor fitted with the blade attachment and pulse briefly to coarsely chop. Put chopped berries in a large bowl and set them aside.
- Add the remaining berries, yogurt, heavy cream, sugar, vanilla, and a few drops of red food coloring to the food processor. Process until the mixture is completely pureed. Add more food coloring if necessary but this is optional.
- Add berry and yogurt mixture to the chopped berries in the bowl, and stir to combine. Cover the bowl and put it in the freezer.
- Check the freezer after one hour. If not completely frozen, stir and place back in the freezer. The mixture should take between one and four hours to freeze, depending on your freezer.
- Scoop sorbet into bowls or cones.
To make Ice Pop:
- After mixing up everything and getting it ready to freeze, pour the mixture into ice pop molds and freeze for at least 4 hours or overnight.
- Unmold ice pops.
- For a more tangier, add a tablespoon of lemon and some lemon zest. It won’t become lemony in taste, but it will enhance the overall flavor.
- Because sherbets don’t have high-fat content, take them out of the freezer at least 5 minutes before serving them so they soften up a bit and are easier to scoop.
- To keep sherbet hard but still "scoopable" in the freezer, stir 2-3 tablespoons vodka into the mixture before freezing. The alcohol will keep the sorbet from becoming ice-cube solid. Although, then you can give them to your kids.
Ready or not, don’t forget to pin this in your Delicious Sherbets Pinterest board so you can check on this recipe again anytime.