Fresh farmers market strawberries and fresh-from-the-garden rosemary combine with a just enough milk to give this delicious sherbet a smooth, creamy texture. We made this one with freshly picked local raspberries and and basil grown from cuttings we bought at the Main South Community Farmer’s Market earlier this season.

Strawberry Rosemary Sherbet

Published: August 5, 2015

Ingredients:

• 2 lbs fresh strawberries, washed, hulled and halved
• 4-6 sprigs of rosemary
• 1/4 cup sugar (white, caster or raw)
• 1 cup milk, cream, coconut milk or almond milk (substitute water for sorbet)

Equipment:

• Food processor or blender
• Ice cream maker

Instructions:

1. In a bowl, sprinkle the strawberries with sugar. Set it aside for 20 to 30 minutes. A note on the sugar – its primary purpose is to draw the juice out of the berries. You don’t need a lot because it’s not really there for the sweetness.
2. Strip the spiky leaves from the rosemary sprigs and chop them finely.
3. Combine the rosemary and strawberries in a food processor or blender and pulse until the berries are pureed.
4. Continue blending while adding the milk, cream or other liquid until it completely incorporated.
5. Pour the mixture into a bowl or flat pan and freeze until ice crystals form.
6. Turn the mixture into the canister of an ice cream maker and let the machine do its stuff.
7. When the ice cream is the consistency of soft-serve, scrape it into a container, cover and store it in the freezer for at least 2 hours.

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