As the days swing toward the sun, each one warmer than the last, I find joy rising from deep within. Summer is on the horizon, and the season’s arrival signals much sweetness: purple-red cherry stains on my fingers, sun-ripened tomatoes cascading from a bamboo bowl, fruit popsicles dripping down their wooden sticks by the pool. I crave the sun and find myself living outdoors as much as I can, retreating to the house only for a fresh glass of Pellegrino with lime or a bowl of strawberry sherbet. Lighter than ice cream, this cooling sherbet reminds me of strawberries and cream.
I like to top my pale pink scoop with fresh berries, though I wouldn’t refuse a sprinkle of toasted coconut or a spoonful of yogurt chips. Whether you enjoy a bowl for breakfast (don’t worry, I won’t tell!) or as an afternoon refreshment, this sherbet is one to have on rotation all summer long. P.S. Tutti Dolci is now on Facebook; follow along for photos, updates, and more!
2 cups sliced strawberries
6 Tbsp sugar
1 1/2 cups low-fat milk
1/4 cup plain fat-free yogurt
3 Tbsp Chambord
1 Tbsp fresh lemon juice
Combine strawberries and sugar in a blender or food processor; process until smooth. Add milk and yogurt; process until combined. Add Chambord and lemon juice; pulse to mix.
Chill mixture for at least 1 hour in the refrigerator before pouring into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer for another hour or until firm.
Yield – 6 servings (serving size: about 3/4 cup)
Calories – 115
Carbs – 20