Ballymaloe Strawberry Sherbet
Recipe by By Darina Allen
Serves 6 to 8
I saw a version of this recipe on Instagram around the 4th of July and immediately added it to my weekend menu. Since the strawberries are doing all the heavy lifting in terms of flavor, finding really ripe, delicious strawberries makes a huge difference. This recipe does require churning. I’ve had a Cuisinart ice cream maker for years. I store the base in the freezer year-round so that it’s always waiting on me and I never have to wait if I want to make a homemade ice cream—or sherbet in this case.
Ingredients:200 grams granulated sugar300 ml water 150 ml heavy whipping cream 900 grams ripe strawberries1/2 lemon1/2 orange
Instructions:1. Make a simple syrup by adding the water and the sugar to small saucepan. Bring the mixture to a boil and boil for 10 minutes until the sugar is dissolved and the mixture is reduced slightly. Remove from the heat and allow to cool to room temperature. 2. Whip the heavy cream into soft peaks. Set aside.3. Using an immersion blender or food processor, blend the strawberries. Pour the pureed strawberries through a sieve into a large mixing bowl. 4. Juice the lemon and the orange and add it to the strawberries along with the cooled simple syrup. Stir to combine. 5. Fold the whipped cream into the strawberry mixture. Add to an ice cream maker and churn according to manufacturer’s instructions. 6. Once churned, serve as soft serve or transfer it to a freezer-safe container and freeze until solid.
Ingredients:200 grams granulated sugar300 ml water 150 ml heavy whipping cream 900 grams ripe strawberries1/2 lemon1/2 orange
Instructions:1. Make a simple syrup by adding the water and the sugar to small saucepan. Bring the mixture to a boil and boil for 10 minutes until the sugar is dissolved and the mixture is reduced slightly. Remove from the heat and allow to cool to room temperature. 2. Whip the heavy cream into soft peaks. Set aside.3. Using an immersion blender or food processor, blend the strawberries. Pour the pureed strawberries through a sieve into a large mixing bowl. 4. Juice the lemon and the orange and add it to the strawberries along with the cooled simple syrup. Stir to combine. 5. Fold the whipped cream into the strawberry mixture. Add to an ice cream maker and churn according to manufacturer’s instructions. 6. Once churned, serve as soft serve or transfer it to a freezer-safe container and freeze until solid.