Sherbet Ice Cream

Jessica

Discover the refreshing taste of Sherbet Ice Cream with this easy, homemade recipe. Perfect for a cool treat on hot days!

Prep Time 15

Total Time 4

Course Dessert

Cuisine American

Servings 6 servings

Calories 180 kcal

gredients:
2 cups: Fresh or Frozen Fruit e.g., strawberries, raspberries, oranges, or a mix
¾ cup: Granulated Sugar or to taste
1 tablespoon: Lemon Juice freshly squeezed
1 cup: Whole Milk or dairy-free alternative like almond or coconut milk
1 cup: Heavy Cream for a rich, creamy texture; use coconut cream for a vegan option
1 tablespoon: Corn Syrup optional, for smoother texture
1 teaspoon: Vanilla Extract optional, enhances the flavor
1 tablespoon: Mint Leaves optional, finely chopped

Prepare the Fruit: If you're using fresh fruit, wash it thoroughly and cut it into smaller pieces. If using frozen fruit, let it thaw for a few minutes.
Blend the Ingredients: Place the fruit, sugar, lemon juice, milk, cream, and corn syrup (if using) into a blender. Blend until smooth and creamy.
Add Flavorings: Stir in the vanilla extract, mint leaves (if using), and alcohol (optional).
Freeze: Pour the mixture into a shallow, freezer-safe container. Cover and place it in the freezer.
Stir Regularly: After 30 minutes, use a fork to scrape and stir the mixture every 30 minutes for the next 2-3 hours. This helps break up any ice crystals and ensures a smooth texture.
Serve: Once the sherbet is fully frozen and smooth, scoop into bowls or cones and serve!