Sherbet is lighter than ice cream and richer than sorbet. It's made from a frozen mix of sweetened fruit juice and water that's often fortified with milk, cream, egg whites, syrup, or gelatin to impart a smooth, soft consistency.
- Servings: 8
Source: Martha Stewart Living, June 2000
- 4 cups (2 pints) strawberries, stemmed
- 4 medium, very ripe bananas, peeled
- 1/2 cup sugar
- 1 cup (about 4 oranges) fresh orange juice
- 3 tablespoons freshly squeezed lemon juice (about 1 1/2 lemons)
- 2 cups whole milk
Place strawberries in a large bowl. Using a potato masher, mash strawberries, and set aside.
Place bananas and sugar in a medium bowl. Using the potato masher, mash until smooth.
Add banana mixture to strawberries, and mix well. Stir in orange juice, lemon juice, and milk. Divide the mixture among four metal ice-cube trays, about 2 cups per tray. The sherbet can also be poured into a 9-by-13-inch glass baking dish and placed in freezer. Stir every 30 minutes until frozen, about 4 hours.