Sherbet always makes me think of my grandmother. It seemed like when I was a kid, every time I was at her house she always had some rainbow sherbet in her freezer. It was so fun to eat – I mean it has rainbow in the name for heaven’s sake. This recipe for roasted strawberry sherbet elevates the creamy treat to the next level…this isn’t my grandma’s sherbet that’s for sure.
As a kid, I had no idea really what the difference between sherbet and ice cream was. They’re both sweet, creamy and delicious so what truly is the difference between sherbet and ice cream? They are similar in that they are both made with dairy, but sherbet is not typically made with cream, has a much lower fat content, and its main base is a fruit purée. They’re both made using a very similar process, just the ingredients are what differentiates the two.
This recipe for homemade strawberry sherbet is very easy to make as long as you have an ice cream maker. These are not typically very expensive and the homemade versions of ice cream and sherbet that you can make are well worth the investment!
Roasted Strawberry Sherbet
Adapted from Bon Apétit
- 1 pound fresh strawberries, hulled and halved (quartered if large)
- 1 cup sugar
- 1 teaspoon vanilla bean paste
- 1 ½ cups buttermilk
- ½ teaspoon freshly squeezed lemon juice
- 1/3 cup sour cream
- Pinch of fleur de sel sea salt
- Ice cream maker
- Preheat oven to 425° Fahrenheit.
- In a 9 x 13 baking pan, stir together the strawberries, sugar and vanilla bean paste. Roast, stirring occasionally, for about 15-20 minutes or until the juices are bubbling. Let cool.
- In a blender, puree the berries, buttermilk, lemon juice, sour cream, and salt until smooth.
- Process in an ice cream maker according to the manufacturer’s instructions then transfer to an airtight container and freeze.
- Let sherbet soften at room temperature for 10-15 minutes before serving.