Sherbet may sound like something your grandmother would serve you, but it’s actually a pretty sexy dessert. Cold, creamy, and so easy to make, sherbet is like the perfect hybrid of ice cream and sorbet. It’s bright and fruity, but also decadent and creamy, the perfect summer treat, if you make it yourself. Sherbet is slowly edging its way back into style. If you’re lucky enough to live in New York you should try the yuzu sherbet at ChikaLicious or the black raspberry sherbet at Sundaes and Cones, but wherever you live, you should really try to make this treat at home. It’s a snap, a breeze, and perfect for creating your own flavors.
Unlike most ice cream and sorbet recipes, it requires zero time seeping, boiling, or otherwise sweating over a hot stove.
The recipe below works well with fruits that are not too acidic and have a medium water content. The high water content of melons, or the extremely low one of bananas or avocado will affect the texture. The acidity of citrus fruit can curdle the dairy, and requires special consideration. For best results, choose one of the options offered below.
I made this lovely Strawberry Lavender Vanilla Sherbet this weekend, and it was bright, fruity and fluffy. Try one of the suggested flavors below or think up a combo of your own. Let me know how it goes!
Choose Your Own Adventure Sherbet
(adapted from Brooklyn Supper)
½ c. sugar (granulated sugar or evaporated cane juice)
¼ – 1 tsp. of flavoring* (seeds from 1 vanilla bean, zest from one citrus fruit, dried edible flowers such as rose or lavender, finely chopped fresh herbs, warm spices such as cinnamon or nutmeg)
4 c. chopped fruit* (strawberries, blueberries, raspberries; skinned peaches, apricots or nectarines, mangoes, cherries)
1 c. cream (heavy whipping cream, coconut cream, cashew cream)
pinch of sea salt.
Chill a metal bread pan or other container in the freezer. Place ½ cup of sugar in a medium bowl and add in the flavoring. Mix with finger, rubbing together to combine thoroughly. Toss in fruit, mix well and let it macerate for about 10 minutes. In the meantime, pour cream into a separate large bowl and whip until you’ve formed soft peaks. Pour fruit mixture into a blender or food processor and puree until smooth. Pour over cream and fold together gently. Scoop into the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Scoop into prepared pan and freeze at least an hour before serving. When ready to eat, allow sherbet to soften for a few minutes on the counter before scooping.
*If you’re feeling bold, you can mix two!
Strawberry, Lavender and Vanilla (pictured above)