I have been loving all the seasonal fruits we have had lately. So when I found strawberries on sale for 99 cents a package, I had to stock up. Of course, after I got them home I realized, “Wow. I need to use all these strawberries before they ruin.” I wanted something cool and refreshing that I didn’t have to bake. I wanted ice cream but needed something that was dairy free. I thought of some of my favorite flavors to pair with strawberries, like lemonade. I experimented and came up with this three-ingredient Strawberry Lemonade Sherbet recipe. It’s gluten free, dairy free, vegan and doesn’t require churning. What more could I ask for in a recipe? Oh, yes, and it tastes delicious.
No Churn Strawberry Lemonade Sherbet Recipe
This recipe requires a minimal prep time, around 15 minutes total. However, it does require freezing times so plan to make this the day or evening before you plan to serve it.
To make the sherbet easy to blend, I remove the tops of the strawberries and slice them in half. I also peel the bananas and slice them in half. I add both of the fruits to a gallon sized plastic freezer bag and add the lemonade concentrate. I allow the fruits to freeze for around an hour before making the recipe.
After the sherbet has frozen, giving it a quick pulse in the blender or food processor will give it a smooth and creamy texture. This recipe is not tart. If you prefer a more tart flavor adjust the amount of lemon concentrate used. If you prefer a sweeter texture, you can add a small amount of sugar.
- 1 package (16 ounces) strawberries
- 4 ripe bananas (I used a mixture of medium and large bananas)
- ½ of a 12 ounce can of frozen lemonade concentrate (6 ounces)-- adjust to taste. You can use more of less depending on how tart you want your sherbet.
- *OPTIONAL ¼ cup sugar
- Remove stems from strawberries and discard. Slice strawberries in half.
- Peel bananas and slice in half.
- Add strawberries, bananas and lemonade concentrate to a gallon sized freezer bag. Freeze 45 minutes to one hour.
- Place strawberry mixture into a blender or food processor. Add sugar, if desired. Pulse for approximately 30 seconds to 1 minute or until mixture is completely blended.
- Pour mixture into an 8" by 8" freezer safe container. Place in freezer for at least four to six hours (or until mixture is frozen.)
- Pulse sherbet mixture briefly (15 to 30 seconds) in a blender or food processor. (You can skip this step if you prefer but will notice a difference in texture.)
- Serve immediately.
What are your favorite fruity summer desserts?
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