5-Minute Strawberry Sherbet

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Easy strawberry sherbet in 5 minutes using 4 ingredients!

Strawberry Sherbet recipe

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.

five ingredients or less


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.

Cooking Tips

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?

Five-Minute Strawberry Sherbet

Prep time: 

Total time: 

Serves: Serves 1

  • 1 cup whole strawberries, hulled
  • 1 Tbsp lemon juice
  • ⅓ cup superfine cane sugar (also called caster sugar)
  • Pinch kosher salt
  • ½ cup whole milk
  1. 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.
  2. 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.
  3. With the machine still running, pour the very cold milk through the feed tube into the strawberry mixture until the mixture is JUST blended.
  4. 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

Sides and Accompaniments

Main Dishes

Desserts and Beverages

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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  1. says

    This is crazy EASY and is perfect for the summer! I’m totally pinning this! Can you use low fat mil (2%) or coconut mil for less fat/calories? I find it interesting that you have to freeze everything in the food processor bowl.

    • says

      I have, Rita. I demonstrated this for a class I taught a few years ago that was focused on strawberries. In the class I tripled the recipe without a problem, but I haven’t gone beyond that. This approach is designed for small batches, and at some point it’s not going to be cold enough to form ice cream. Oh, and when I tripled it, I put the lemon juice in the freezer too, and kept everything in for about 2 1/2 hours. The milk in particular must be very, very cold.
      The Wimpy Vegetarian recently posted..Five-Minute Strawberry Sherbet–#SundaySupper Five Ingredient or LessMy Profile

  2. says

    I certainly don’t mind that you made something sweet. :) I like mine softer so I would take your suggestion. I am so very excited that it’s strawberry season! Your sherbet is beautiful and looks delicious.

  3. says

    My nephew loves sherbet and I can’t wait to make this recipe for him. Besides, strawberry season is here and I get fresh picked strawberries by the big bucket and I’m always looking for recipes to use them.
    Renee recently posted..German Apple CakeMy Profile

  4. says

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