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.
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.
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