strawberry sherbet


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!

Strawberry Sherbet
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

  1. I just love that is now strawberry season! I actually made balsamic and Strawberry ice cream yesterday and some strawberry tartlets. Your sorbet looks very refreshing and perfect for the entrance to summer. Will be pinning and plan to make during the strawberry season! Have a great week!!

  2. We live in the strawberry capital of SoCal – I will definitely be trying this! I love the addition of Chambord. Your photos are just great!

  3. Your photos are so sweet! I love the tiny serving glasses. 🙂
    This recipe sounds amazing, I would have never thought of using Chambord in a sherbet!

  4. i really need to but an ice cream maker! argh! i have a post coming up that’s supposed to be a “sorbet” but turned out for like a “granita” because I didn’t have an ice cream maker and I had to scale it with a fork every 30 mins for 5 hours! yipes! yours look absolutely divine, though!

  5. I love the Chambord twist. I can already imagine how good your sherbet is. I will be taking out my ice cream maker soon (as soon as the weather stabilizes to a warmer temperature!) and I will be whipping up anything good and cold, your sherbet included. I love your square glasses! You have a new fan.

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