Instant, No-Churn, 3-Ingredient Strawberry Sherbet
This creamy strawberry sherbet is the perfect summer treat. Perfect for busy cooks. It comes together in mere minutes and can be made with or without an ice cream machine!
I stumbled across this strawberry sherbet recipe in a French cookbook a while ago. It is so simple, I almost didn’t write it down. In fact, I felt almost silly for not having thought of it myself!
However, the results of this simple, 3-ingredient recipe are absolutely divine. It’s a real lifesaver during the hottest part of the summer. An easy, cool dessert that doesn’t heat up the kitchen.
Better yet? You can make this sherbet with any fruit or berry.
Tips & Tricks
This strawberry sherbet is super easy to put together. Nonetheless, there are a few tips and tricks that will help you achieve the best results — particularly if you don’t use an ice cream machine.
- Frozen Fruit. If your fruit is frozen at the outset, your sherbet will come out of the blender a bit loose, but nonetheless enjoyable.
- The Freezer. Regardless of whether or not you use an ice cream machine, you may want to make strategic use of the freezer. Freezing the sherbet for an hour or so after it comes out of the ice cream machine will firm it up nicely. Otherwise, if you use a blender, you will want to freeze your sherbet for 3-4 hours to achieve a firmer result.
- Seasoning. Feel free to allow your imagination and your palate guide you with respect to seasoning your sherbet. Fresh herbs, such as mint or lemon verbena, are always welcome. You could also raid your spice cabinet. Personally, I like both garam masala and five spice powder with strawberries. Let your palate and your pantry inspire you. That’s part of the fun!