Strawberry Sherbet

Strawberry sherbet is a flavourful ice cream. made with fresh strawberries. The recipe calls for corn syrup but can be substituted with honey

As far as I know, the biggest farmers of strawberries in our region are the Zetler’s. These family run farms dot the Stellenbosch region and they have three stores from which you can purchase fresh strawberries. You can also go strawberry picking if you want to which is something I have done once. But, I prefer less hard work when choosing my strawberries, and so I usually just buy them by the punnet. We are able to get strawberries year round due in part to our climate and also due to the growing conditions, but I must say that to me summer spells strawberry season and so I usually only buy them when the weather is hot and I know they have been grown outdoors.

Today’s inspirational recipe from Lavender and Lime ♥ Strawberry Sherbet ♥ #LavenderAndLime Share on X

We get a few varieties here and I prefer the plump bright red strawberries. They need to be sweet enough to eat alone, and they must not be squishy. I will not eat frozen strawberries, but they are often in the frozen berry mix I buy which in turn is made into jam. Last December I bought myself the KitchenAid Ice Cream Churner attachment. It has been the most used of all my attachments to date and the only reason I have taken a break from sorbet making is that I am testing other dessert recipes at present and one dessert a day is enough. This sherbet went down a treat and worked perfectly well with my basil shortbread.

Strawberry Sherbet With Basil Shortbread
Strawberry Sherbet With Basil Shortbread
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Strawberry Sherbet

Recipe Category: Dessert
Makes enough for: 1 batch ice cream
All Rights Reserved: Adapted from KitchenAid book page 12


  • 150 g fructose
  • 465 g milk
  • 40 mls corn syrup
  • 375 g strawberries, hulled weight
  • 20 mls lemon juice


  • In a medium sauce pan, heat the fructose, milk and corn syrup until hot but not boiling
  • Stir occasionally and set aside when hot
  • Blend the strawberries and lemon juice in a food processor until smooth
  • Pass through a chinois and blend into the milk
  • Cover and chill completely before refrigerating overnight
  • Churn in your ice cream machine until thick
  • Freeze in an airtight container

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Take a look at what was previously posted on Lavender and Lime on June 20:

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28 thoughts on “Strawberry Sherbet

  1. Tandy, I have been absent, I apologise; life has been a little hectic. But what a treat to arrive back to. This recipe I will try soon! It looks wonderful, and perfect for an English Summer (when it arrives).

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