How to Make Sherbet

I wished I knew how to make sherbet the very first time I tasted it. When I was in the fourth grade, I was a Girl Scout. All of us girls walked together after school to our meeting. Once a week we met at the Girl Scout House across the drive from our school. When I walked up the steps, our leader, Mrs. Stokes was there to greet us. She said to me, “I am taking you home because you have the mumps”. I did not feel sick but I listened to her. Mrs. Stokes daughter was a friend of mine and she was well known to my family.

Rainbow Sherbet Cake DessertRainbow Sherbet Cake Dessert
How to Make SherbetHow to Make Sherbet

When we got to my house, Mom met us at the door. Mrs. Stokes said to Mom “Get the dill pickles out because I am sure she has the mumps”. I loved dill pickles but I did not know where this was leading to. I was happy to try the dill pickles but the first bite left my throat and jaws hurting.  That was surely a sign of the mumps! Now back to why I wanted to learn how to make sherbet.

As you know when you have a sore throat, it is hard to eat. This is even truer when you have the mumps. My throat hurt all the way up to my ears.  Mom made me a bowl of lemon sherbet. I had never eaten sherbet before but it was so delicious then and I have always liked it since then. It was so easy to learn how to make sherbet. The great thing about it is that most recipes do not require an ice cream freezer to make. It is so easy if you want to learn how to make sherbet. Most require a few basic ingredients and a few simple steps.

As I was learning how to make sherbet, I began to realize how many frozen desserts we have. Besides sherbet, of course we have ice cream which we originally made with fresh cream when milking. We also have ice milk, frozen yogurt, sorbet and gelato. Many of these names are due to the country of origin; sorbet is suppose to be French for sherbet. These names are often used interchangeably as I have found common to be with sherbet and sorbet. Most of my sherbet recipes contain some form of dairy like milk, cream or whipping cream. My sorbet recipes are all made with water, juices and such liquids. Other common ingredients often found in sherbet recipes are unflavored gelatin, egg whites and fruits.

RAINBOW SHERBET CAKE DESSERT

Rainbow Sherbet Cake DessertRainbow Sherbet Cake Dessert
Rainbow Sherbet Cake Dessert PieceRainbow Sherbet Cake Dessert Piece

Learn how to make sherbet to make this beautiful dessert.

  • 2 Cups whipping cream
  • 3 Tablespoons powdered sugar
  • 1 Teaspoon vanilla
  • 12 Coconut macaroons (Toast and crush)
  • ¾ Cup finely chopped pecans or almonds (Toasted)
  • 2 ½ Cups raspberry sherbet (Softened)
  • 2 ½ Cups lime sherbet (Softened)
  • 2 ½ Cups orange sherbet (Softened)
  • Strawberry halves (For garnish)

Whip cream until frothy; add sugar and vanilla beating soft peaks.

NOTE: I beat half of the whipped cream topping before and half when it is needed at the end.

Fold in crushed macaroons and pecans; spread half in 9 inch spring form pan.

Place in freezer until solid; spread lime sherbet over the frozen sherbet.

Place in freezer until solid; spread orange sherbet over the lime sherbet.

Place in freezer until solid; spread raspberry sherbet over the cream layer.

Place in freezer until frozen; spread top with remaining cream mixture.
Cover and freeze; remove sides from pan and place on serving plate.
Garnish top with strawberry halves; cut in wedges (Like cake).
Serves 12.


LIME SHERBET RECIPE

Lime Sherbet RecipeLime Sherbet Recipe

Learn how to make sherbet in cool lime flavor.

  • ¾ Cup boiling water
  • 1 Envelope lime flavored gelatin
  • ½ Cup sugar
  • 1 ½ Cups buttermilk
  • 1 ½ Teaspoons grated lemon peel
  • 3 Tablespoons lemon juice

Pour boiling water over gelatin and sugar in bowl; stir until dissolved.
Mix in remaining ingredients; chill in freezer until thickened.
Beat the mixture until foamy; pour into refrigerator tray.
Freeze until firm; makes 4 cups.


STRAWBERRY SHERBET RECIPE (Or raspberry)

Strawberry Sherbet RecipeStrawberry Sherbet Recipe

Learn how to make sherbet with delicious strawberry flavor.

  • 6 Cups fresh strawberries (Sliced; divided) (Or raspberries)
  • ½ Cup sugar
  • 2 Tablespoons lemon juice
  • 6 Cups milk
  • 2 to 2 ½ Cups sugar
  • ¼ Teaspoon salt

Combine 5 CUPS strawberries and ½ cup of sugar in saucepan.
Bring to a boil over medium heat stirring frequently.
Boil fruit about 2 minutes; stir in remaining 1 CUP of strawberries.
Place berries in food processor and puree; let cool then stir in lemon juice.
Combine puree, milk, 2 to 2 ½ sugar and salt in a large bowl mixing thoroughly.
Pour into a metal pan filling no more than ¾ full; freeze until mushy.
Turn mixture into a chilled bowl and beat until fluffy.
Return mixture to metal pan and freeze until firm; makes 3 to 4 quarts sherbet.


ORANGE SHERBET RECIPE

Orange Sherbet RecipeOrange Sherbet Recipe

Learn how to make sherbet flavored with orange juice.

  • 5 Cups milk (Divided)
  • 1 Envelope unflavored gelatin
  • 1 ½ Cups sugar
  • 1 Cup orange juice
  • ¼ Cup grated orange peel
  • ¼ Cup lemon juice
  • ¾ Teaspoon salt
  • ¼ Teaspoon yellow food coloring
  • ¼ Teaspoon red food coloring

Heat 1 CUP of the milk in 3 quart saucepan; sprinkle gelatin over the top.
Cook over medium heat until gelatin dissolves; remove from heat.
Stir in remaining ingredients and remaining milk (Milk may look curdled).
Pour mixture into 9X13 inch pan; cover and freeze until partially frozen.
NOTE: Freeze about 3 hours and stir occasionally.
Spoon mixture into a chilled large bowl.
Beat on medium speed of mixer until smooth but still frozen.
Return mixture to the pan; cover and freeze until firm.
Let sherbet stand at room temperature for 10 minutes before serving.
Makes about 2 quarts.


WATERMELON SHERBET RECIPE

Learn how to make sherbet with diced watermelon.

  • 4 Cups watermelon (Seeded and diced)
  • 3/4 to 1 Cup sugar
  • 3 Tablespoons lemon juice
  • Dash salt
  • 1 Envelope unflavored gelatin
  • ¼ Cup cold water
  • 1 Cup heavy whipping cream

Combine watermelon, sugar, lemon juice and salt in large mixing bowl.
Refrigerate for 30 minutes; process until smooth in food processor.
Return mixture to the bowl.
Sprinkle gelatin over cold water in saucepan; let stand 1 minute.
Cool and stir over low heat until gelatin dissolves.
Stir gelatin mixture into watermelon mixture until well blended.
Add the whipping cream; beat on medium speed of mixer until fluffy.
Pour into freezer can of 1 gallon ice cream freezer.
Freeze according to manufacturer’s directions; makes 1 quart.


PEACH SHERBET RECIPE

Learn how to make sherbet with fresh peaches.

  • 1 Cup water
  • ½ Cup sugar
  • ¾ Pound fresh well ripened peaches (Peel, remove pits, slice thinly)
  • ¾ Cup white wine
  • Juice of 1 lemon
  • ½ Cup heavy whipping cream (Whipped)
  • 2 Ripe peaches (Peels remove pits, slice)

In saucepan bring water and sugar to a boil.
Boil a couple of minutes; cool.
Place (¾ Pound) sliced peaches in large stainless steel bowl.
Pour warm sugar water over peaches; add wine.
LET MIXTURE STAND OVERNIGHT.
Place mixture in food processor; puree until smooth.
Add lemon juice to mixture; return mixture to bowl.
Place bowl in freezer for 1 hour or until it begins to set.
Remove bowl from freezer; beat rapidly and return to freezer for 30 minutes.
Remove from freezer and beat rapidly again; return to freezer for 30 minutes.
Remove from freezer and beat rapidly again; top with whipped cream and fresh peach slices.
Serves 8.


BUTTERMILK PINEAPPLE SHERBET RECIPE

Learn how to make sherbet with buttermilk and crushed pineapple.

  • 2 Cups buttermilk
  • 1 Teaspoon vanilla
  • Dash salt
  • 2/3 Cup sugar (Divided)
  • 1 Cup crushed pineapple (Drained)
  • 1 Egg white (Room temperature)

Mix together buttermilk, vanilla, salt, 1/3 CUP sugar and pineapple.
Place in freezer until mushy about 45 to 60 minutes.
Beat egg white until frothy; gradually add 1/3 CUP of sugar beating to stiff peaks.
Remove mixture from freezer and beat with mixer; fold in stiffly beating egg white.
Return to freezer until frozen; let stand at room temperature for 10 minutes before serving.


NECTARINE SHERBET RECIPE

Learn how to make sherbet with evaporated milk flavored with nectarines.

  • 1 Envelope unflavored gelatin
  • ¼ Cup evaporated skimmed milk
  • 1/8 Teaspoon salt
  • 1 Cup sugar
  • 1 Cup evaporated skimmed milk
  • 3 Cups nectarines (Peeled and chopped)
  • 2 Tablespoons lemon juice
  • 1 Egg white

Sprinkle gelatin over ¼ cup of milk in medium saucepan; let stand 1 minute.
Cook over medium heat stirring until gelatin dissolves; set off heat.
Add salt, sugar and 1 cup of milk; stir until sugar dissolves and cool.
Place nectarines in food processor; process until smooth about 1 minute.
Combine the nectarines, lemon juice and gelatin mixture; blend well.
Spoon into 9 inch square pan; cover and freeze until firm.
Spoon mixture into a large mixing bowl; add egg white beating until fluffy.
Return to the pan; cover and freeze until firm about 4 hours.
Let stand at room temperature 10 minutes before serving.


FRUIT SHERBET RECIPE

Learn how to make sherbet with orange, lemon, pineapple and banana flavors.

  • Juice of 4 oranges
  • Juice from 2 lemons
  • ½ Cup crushed pineapple (Drained)
  • 1 ½ Cups sugar
  • 1 Cup crushed bananas
  • 3 Cups whole milk

Combine and mix first 5 ingredients; refrigerate overnight.
Mix in the whole milk; freeze in a shallow dish.
When almost set spoon into mixing bowl.
Beat until smooth (Not melted); return to freezer until almost firm.


PINEAPPLE CREAM SHERBET RECIPE

Learn how to make sherbet with pineapple and cream.

  • 1 Pint whipping cream
  • 1 Quart milk
  • 2 ½ Cups sugar
  • 1 Can (6.5 Ounces) crushed pineapple (Not drained)
  • Juice of 2 lemons

Combine cream, milk, sugar, pineapple and lemon juice.
Stir until sugar is dissolved; pour into ice cream freezer.
NOTE: Freeze according to manufacturer’s directions.


APRICOT SHERBET RECIPE

Learn how to make sherbet with apricots and buttermilk.

  • 1/3 Cup sugar
  • 1 Teaspoon unflavored gelatin
  • 1 Can (5.5 Ounces) apricot nectar
  • ½ Cup finely chopped dried apricots
  • 3 Tablespoons honey
  • 2 Teaspoons lemon juice
  • 2 Cups buttermilk

Combine sugar and gelatin in medium saucepan.
Stir in nectar, apricots and honey; bring to a simmer over low heat.
Cook and stir for 1 minute; remove from heat and let stand 15 minutes.
Transfer mixture to food processor; add lemon juice.
Process until smooth about 30 seconds; add buttermilk and process 30 seconds.
Pour mixture into 6 inch square pan; cover with plastic and freeze 2 hours.
Spoon mixture into mixing bowl; beat until smooth.
Return to the freezer 45 minutes; remove from freezer and beat again until smooth.
Return to the freezer for 2 to 3 hours.


GRAPE SHERBET RECIPE

Learn how to make sherbet with grape juice and no milk or cream.

  • 1 Pint grape juice
  • 2 Tablespoons lemon juice
  • Dash salt
  • ½ Cup sugar
  • ¼ Cup water
  • 2 Egg whites (Room temperature)

Pour grape juice, lemon juice and salt into refrigerator tray; freeze until firm.
Boil sugar and water together for 3 minutes.
Beat egg whites until soft peaks form; slowly pour hot sugar mixture into whites.
Beat constantly until stiff peaks form; set aside and cool to lukewarm.
Scrape up the frozen grape mixture and fold into the beaten egg whites.
Fold until well blended; return to the freezer until firm.


HOW TO MAKE SHERBET with CANTALOUPE 

Learn how to make sherbet with cantaloupe.

  • 1 Small very ripe cantaloupe
  • 1 Quart milk (Divided)
  • 2 Enveloped unflavored gelatin
  • ¾ Cup light corn syrup
  • ½ Cup sugar
  • ¾ Teaspoon salt
  • 3 Drops yellow food coloring
  • 1 Drop red food coloring

Cut cantaloupe in half; discard seeds and peel.
Cut cantaloupe into bite size pieces.
Combine cantaloupe and 1 CUP milk in food processor.
Process until smooth; set aside.
Pour 1 CUP of milk into medium saucepan; sprinkle gelatin over top.
Cook over low heat stirring until gelatin dissolves; remove from heat.
Stir in cantaloupe mixture and REMAINING milk (May look curdled).
Pour into 9X13 inch pan; cover and freeze until partially firm.
NOTE: Freeze about 3 hours stirring occasionally.
Spoon mixture into a large chilled bowl; beat until smooth.
Return to pan, cover and freeze until firm about 3 hours.

› Sherbert

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