Strawberry Sherbet

There is an interesting process in making this strawberry sherbet. The strawberries are baked. I’ve never baked strawberries and I had my doubts about the whole thing. To my surprise, the strawberry flavor was intensified in the sherbet.

Strawberry Sherbet
Recipe by Joy of Baking

• 2 pounds fresh strawberries
• 1/2 cup light corn syrup
• 1/2 cup granulated white sugar, or to taste
• 2 tablespoons fresh lime or lemon juice
• 1/2 cup plain yogurt
• 1 1/2 cups heavy whipping cream

Directions

1. Preheat oven to 300 degrees F.
2. Wash and cut the strawberries in half (or quarters if using large strawberries) and toss with the corn syrup.
3. Place on a foil-lined baking sheet and bake in preheated oven, stirring occasionally, until the color of the strawberries intensifies and the syrup is thick, about 45 – 60 minutes.
4. Remove from oven, let cool, then place in your food processor. Add the sugar and lime juice, and process until smooth.
5. Transfer to a large bowl and stir in the yogurt and cream. Cover and place in the refrigerator until chilled (several hours or overnight).
6. Transfer the mixture to your ice cream machine and process according to the manufacturer’s instructions. Once made, transfer the sherbet to a chilled container and place in the freezer for at least two hours before serving.