every June, when our daughter was young, we went to pick strawberries at Butler’s Orchard. We would pick far more than we could eat. We made jam, strawberry pies and a creamy refreshing sherbet. We made so much it lasted all winter long. Of course you can buy the berries at the supermarket, but the sherbet won’t take as good. The fresh picked berries make all the difference.
Ingredients
- 1 cup water
- 1 1/4 cups sugar
- 3/4 cup light corn syrup
- 1 quart ripe strawberries, washed and hulled
- 1 cup evaporated milk, thoroughly chilled
- 1 tablespoon lemon juice
- 2 egg whites
Directions
- Set your freezer control to its highest number
- Heat the water and sugar, stirring until the sugar dissolves
- Add the corn syrup, blend well and cool
- Reserving a few whole berries for garnish, puree the balance.
- Add it to the syrup.
- Add the milk and lemon juice
- Put the mixture in a freezable container with a capacity of 5 cups
- Freeze until firm (I usually leave it overnight)
- Turn the mixture into a bowl, break up the lumps with a spoon, then beat with an electric beater until no lumps remain and the mixture is a thick mush
- Beat the egg whites until stiff
- Fold the egg whites into the strawberry mixture until they are completed incorporated
- Return the mixture to the container and freeze until firm
