You know, I have eaten plenty of sherbet in my life, but I had never made it until the past few days. I think that I looked up a recipe or two one time, but I never really considered making my own sherbet. Now that I have made my own, there’s a pretty good chance that I will not be buying sherbet from the grocery store except in a sherbet emergency.
If you have an ice cream freezer, making sherbet is really easy. Who knew?
Tricia and I both have Cuisinart ice cream makers. Tricia’s is a Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt Sorbet and ice cream maker. It costs about $60.00 and works great. It has a canister that must be frozen before you make the ice cream. Tricia keeps the bowl in the freezer so that it’s always ready to party.
On the other hand, my ice cream maker is a Cuisinart ICE-50BC Supreme Commercial Ice Cream Maker and costs about $160.00 It, too, makes a mean canister of frozen wonderfulness.
I can’t give you any good reasons at this point as to why you should buy one over the other. Honey Buns researched ice cream makers and bought mine a few years ago because he said it got high ratings from those mysterious rating people. We have been through several totally worthless ice cream makers, so when Honey Buns read about this one, we decided to make a bit of an investment. The canister does not have to be frozen prior to making ice cream, which is probably the best plan for me because, well, I ain’t got no stinking freezer space left to store the canister on a regular basis.
Back to the show. The following recipes are for three flavors of sherbet– lemon, strawberry, and mango. The recipes for the Lemon and Strawberry sherbets came from the Joy of Baking website. I made a few little changes and I doubled the amount of the ingredients because the original recipes only made four servings. The Mango Sherbet is my own recipe. Try all three and let me know which one is your favortie.