Fresh Strawberry Sherbet

Preparation info

  • Difficulty


  • Makes about

    1 gallon

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Its coral-red color brightens meals


  • 4 qts. fresh strawberries, sliced
  • 4 c. sugar
  • 2⅔ c. milk
  • c. orange juice
  • tsp. ground cinnamon


  • Mix strawberries and sugar; let stand until juicy (about 1½ hours). Mash, or purée in blender. Strain out seeds (optional, but we prefer seedless sherbet).
  • Add milk, orange juice and cinnamon. Mix well. Pour into freezer can. Freeze by basic directions (see “How to Freeze and Ripen Ice Cream”). (Or pour mixture into refrigerator trays or loaf pans; freeze about 3 hours; stir 2 or 3 times.)

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