Ice Cream/Sorbets/Sherbets

Strawberry Sherbet


I cannot get the song Lady in Red outta my head…

I just spoke in rhyme, didn’t I? Whatever – This song is beautiful… Take a listen…

Chris De burgh’s moment of clarity has me riveted. Ab-so-lute-ly riveted…He sees his wife one night for what is seemingly the first time in a red dress. He is captivated by her beauty, acknowledges how blind he’s been, and falls in love with her all over again…



How romantical…

I’m totally feeling strawberries right now. Not like a strawberry – That’s silly…Or maybe it’s not really silly at all to wake up and feel like a strawberry… Sometimes I wake up feeling like, like… A lemon… Lip-puckering, eye squintingly tart…

And what of it?

Wait, that was mean… I’m sorry… Can we start over?


I’ve developed sort of a ‘thang’ for strawberries; like I’m seeing them for the very first time. Happens every year. They’ve been there all along, but when the weather hits just so, I fall for them all over again.


Does that ever happen to you? It should… It’s a wonderful feeling.

If you are ever to do something for me, I want you to really dig strawberries this summer. Not dig them out – They’re not potatoes. I want you to intensely fall for them.

Strawberries are beautiful, beautifully red – And they are in season. We gotta break out the celebratory dishes, and make something out of these, these red hotties…


But what?

Strawberry shortcake?

Been there….

Strawberry Banana smoothies?

Done that – And do that almost daily. My toddler has developed a “thang” for “stawberry smoovies”.

No, we are gonna make this…

I wanted to turn the strawberries into sorbet. I really tried, but my brain kept whispering; “Add heavy cream… Add heavy cream” And when you hear that 12, 15 times you comply; if only to quiet the voices.

I cooked the strawberries instead of just macerating them in sugar. Then I pureed them. It really paid off. The strawberry flavor was…like, like…

For real…

The strawberries really shine… I also added a little booze. Booze prevents frozen treats from hardening and keeps ’em nice and creamy… The way frozen treats should be. This sherbet is sweet, but not sweet enough to overpower the strawberries; the clear star… The lady in red…Um… Pink, now…


I’m gonna roll here a while; enjoy this feeling of complete and utter love. Hit the repeat button on Lady in Red and dip a spoon into this sherbet til they’re both out of my heart and mind.


Strawberry Sherbet


  • 1 lb. fresh strawberries rinsed and hulled
  • 3/4 cup sugar
  • 1 tsp. kirsch optional, but kinda recommended
  • 1 tsp. freshly squeezed lemon juice
  • 1 tsp vodka
  • 2/3 cup heavy cream
  • Pinch of salt


  • Place the hulled strawberries in a small sauce pan. Sprinkle the sugar, pinch of salt, and kirsch, if using. Stir until the sugar begins to dissolve a bit. Place the strawberry mixture on the stove and bring to a simmer over very low heat. Cook until the strawberries soften, about 15-20 minutes. Stir in the lemon juice and vodka and allow to cool completely.
  • Puree the strawberries and their liquid in a blender or food processor until smooth. If you wish, press the mixture through a strainer to remove the seeds. I left the seeds, cause that's just how I roll… Transfer the pureed mixture to an airtight sealed container and chill the mixture thoroughly, preferably overnight.
  • When the mixture is thoroughly chilled, fold in the heavy cream, and then freeze in your ice-cream making according to the manufacturer’s instructions. This makes about a quart of sherbet, and lasts as long as you’re able to keep from dipping your spoon into it.

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