Easy strawberry sherbet in 5 minutes using 4 ingredients!
Easy recipes with few ingredients are the best way to allow individual ingredients to shine. Unfettered by all the bells and whistles of their more complicated kin, fruits and vegetables at their peak sing a solo and bring the house down. The entire country of Italy has mastered this art to perfection.
This week, as #Sunday Supper celebrates recipes with 5 ingredients or less, I could have made some simple fried artichokes in the Roman fashion – or roasted them with some olive oil and lemon. I could have thrown together a quick a carbonara with fava beans or asparagus, or any number of other dishes I love. But as I stared at plump rosy strawberries at the market this week, I knew these juicy babies would be my star.
The most important thing to remember in this recipe is to throw the berries, the food processor bowl and blade, and milk into the freezer an hour or two before making the sherbet. If you don’t, you’ll get a smoothie instead of sherbet. All good, but it won’t be sherbet.
This recipe makes a sherbet that’s soft. If you want it harder, just empty the sherbet from the processor bowl into a container and pop it in the freezer for 30 minutes to an hour.
One of the best things about this recipe is I can now make sherbet just for me, or double it if my husband wants some. I don’t have to commit to an entire pint (or more). Because no matter how much will power I can try to muster, I’m going to eat that whole pint if it’s in the house. Know what I’m saying?
Serves: Serves 1
- 1 cup whole strawberries, hulled
- 1 tablespoon lemon juice
- ⅓ cup superfine cane sugar (also called caster sugar)
- Pinch kosher salt
- ½ cup whole milk
- Freeze the strawberries, milk, and the work bowl and blade of your food processor for at least 1 hour, until the berries are frozen solid.
- Place the frozen strawberries, sugar, lemon juice, and salt in the work bowl of a food processor fitted with the metal blade. Pulse to chop berries coarsely; then run the machine continuously to create almost a purèe.
- With the machine still running, pour the very cold milk through the feed tube into the strawberry mixture until the mixture is JUST blended.
- Spoon into dessert dishes, garnish with fresh mint, and serve immediately!
And now, go check out everyone’s recipe this week! A HUGE thanks to Alice at The Hip Foodie Mom for hosting us so fabulously!
Appetizers, Salads and Starters
- Chicken and Spring Greens Salad with Raspberry Vinaigrette from Crazy Foodie Stunts
- Tuna, Burrata and Black Olive Salad from The Girl In The Little Red Kitchen
- Salmon and Cucumber “Noodle” Salad from girlichef
- Yogurt Dill Vegetable Dip from Melanie Makes
- Tomato, Avocado and Cucumber Summer Salad from My Healthy Eating Habits
- Fennel Citrus Salad from An Appealing Plan
- Kale-Had-a-Hard-Day Salad from Culinary Adventures with Camilla
- Guacamole Deviled Eggs from Ruffles and Truffles
- Tomato Soup from Run DMT
- Wasabi Cream Cheese Ham Salad from Neighborfood
- Latkes with Smoked Salmon and Caviar from Confessions of a Culinary Diva
Sides and Accompaniments
- Candied Apple Jelly from What Smells So Good?
- Grilled Steak with Garlic Cumin Rub from Cooking Chat
- Homemade Ricotta from Seduction in the Kitchen
- Indian-style Roasted Cauliflower from kimchi MOM
- 3-Ingredient Beer Bread from Take A Bite Out of Boca
- Potato Pancakes (Reibekuchen) from The Not So Cheesy Kitchen
- Smoked Turkey Panini with Roasted Red Peppers and Basil Pesto from La Bella Vita Cucina
- Slow Cooker Turkey Half Breast from Nosh My Way
- Easy Crock Pot Pulled Chicken from Flour On My Face
- Lemon Basil Carbonara from A Kitchen Hoor’s Adventures
- Garlic Butter Shrimp from Savvy Eats
- Easy Beef Stroganoff from Hot Momma’s Kitchen Chaos
- Smothered Pork Chop Cups from Having Fun Saving
- Salsa Verde Chicken Enchiladas from Supper for a Steal
- Chicken with Olives from Noshing With The Nolands
- Salmon with Tiger Dill Sauce from Cindy’s Recipes and Writings
- Greek Chicken Burgers from Country Girl In The Village
- Crock Pot Beer Chicken from Our Table for Seven
- Chorizo and Potato Frittata from Small Wallet Big Appetite
- Chicken and Potato Bake with Meyer Lemons from Cravings of a Lunatic
- Chicken Asparagus Roll-ups from The Dinner-Mom
- Spaghetti Squash with Simple Red Sauce from Momma’s Meals
- Tropical Salsa Chicken from Kudos Kitchen By Renee
- Strawberry Red Wine Glazed Salmon from Cupcakes & Kale Chips
- Baked Asparagus and Eggs from Bobbi’s Kozy Kitchen
- Grilled Caprese Salad Sandwich from Rants From My Crazy Kitchen
- Beef Short Rib Bourguignon from Food Lust People Love
- Beans and Egg Sandwich from Basic N Delicious
- Honey Almond Salmon from Family Foodie
- BBQ Foiled Chicken from Meal Diva
Desserts and Beverages
- Flourless Chocolate Cake from Jane’s Adventures in Dinner
- 4-Ingredient Butterscotch Peanut Butter Marshmallow Sweets from Shockingly Delicious
- Vanilla Bean Honey Ice Cream from The Foodie Army Wife
- Coconut Crusted Chocolate Ganache Pie from That Skinny Chick Can Bake
- 3-Ingredient Nutella Truffles from URBAN BAKES
- Chocolate & Peanut Butter Squares from Killer Bunnies, Inc
- Nutella Ferrero Cupcakes from Brunch with Joy
- 5-Minute Strawberry Sherbet from The Wimpy Vegetarian
- Best Ever Coconut Macaroons from Hip Foodie Mom
- Chocolate Orange Ice Cream from Gluten Free Crumbley
- Orchid Panna Cotta from Manu’s Menu
- Oreo Cookies and Cream Fudge from Alida’s Kitchen
- Golden Oreo Rice Krispies Treats from Pies and Plots
- Vanilla Pudding from Magnolia Days
- Sopapilla Cheesecake Bites from The Weekend Gourmet
- Coconut Cream Mango Mousse from Sue’s Nutrition Buzz
- Peanut Butter Buckeyes from Peanut Butter and Peppers
- 4 Ingredient Peanut Butter Cherry Chip Cookies from Ninja Baking
- Raspberry Pina Colada Ice Cream from Try Anything Once Culinary
- Avocado Milkshakes from The Texan New Yorker
- The Ginger Sass Cocktail from Nik Snacks
- Baked Custard Cups from Soni’s Food
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