Saturday, April 9, 2011

Strawberry Sherbet


Sherbet, sorbet, sherbert, ice cream, granita...what really are the differences between all these frozen desserts?   Am I the only who is constantly confused by their definitions?

Sorbet (or sometimes called granita) is a dairy-free frozen dessert made primarily of fruit puree, sugar, and water.  It tends to have a grainier or icier consistency than sherbet, which is from the omission of milk and/or fat.  Sorbets can also be made with chocolate, champagne, wine, and/or liqueur.

Sherbet (or sometimes called sherbert) is a frozen dessert made from primarily fruit puree and sugar, but also contains milk, egg-white, gelatin or some type of fat.  It contains a creamier texture, similar to ice cream, and contains 1-3% fat, any more fat and the dessert is no longer sherbet, but ice cream and any less fat than 1% and it is now water ice.

In general, I don't care if I am eating sorbet or sherbet.  Any frozen dessert on a hot day is satisfying to me:-)


Strawberry Sherbet
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INGREDIENTS:
1 pound fresh strawberries
1/4 cup light corn syrup
1/4 cup white sugar
1 tablespoon lime juice
1 tablespoon Limoncello (optional)
1/4 cup plain yogurt, sour cream, or creme fraiche
3/4 cup heavy whipping cream*

*Note: Heavy cream or heavy whipping cream has a 36-40% butterfat content.

DIRECTIONS:1.  Preheat oven to 300 degrees F and place oven rack in middle position.  Wash and half strawberries (quarter if strawberries are large) and toss in corn syrup. Place on a rimmed baking sheet and bake, stirring occasionally, for 45-60 minutes or until the color of the strawberries intensifies and the syrup is thick.  Remove from oven and allow to cool.


2. Place strawberries and liquid in food processor.  Add sugar, lime juice, and Limoncello (if using) and process until smooth.


3.  Transfer to large bowl and stir in the yogurt and cream. Cover and place in the refrigerator until chilled (several hours or overnight).


4.  Transfer mixture to chilled container of ice cream machine and process according to manufacturer's instructions. Once made, transfer the sherbet to a chilled container and place in the freezer for 2-3 hours before serving.


Recipe from joyofbaking.com

Looking for a different type of sherbet or sorbet? Try one of these:
Plum Sorbet by Simply Recipes
Blood Orange Sorbet by David Lebovitz
Cranberry Pomegranate Sorbet by In the Kitchen
Mango Sorbet by Dose of DMU
Meyer Lemon Sorbet by Simply Recipes
Lime Sherbet by She Wears Many Hats
Fresh Grape Sherbet by David Lebovitz
Honeybell Sherbet by Sticky Gooey Creamy Chewy















This recipe is linked to Sweets for Saturday.

2 comments:

Mandy said...

Any recipe containing Limoncello is a recipe I want to try. Great post!

Sound said...

Looks yummy and delicious..