Summer Harvest Sherbet

Choose your own adventure with this cool sherbet. With three options to choose from, you’re sure to find the flavour your family will love!


Yield: Makes about 3 cups

Summer Harvest Sherbet


  • 1 cup whipping cream
  • ½ cup milk (2%)
  • ¼ cup corn syrup
  • 1 cup fresh Honey Spiced Crabapple Syrup, Raspberry Syrup or Saskatoon and Raspberry Syrup


  1. Whisk all ingredients together in a medium bowl. Cover and refrigerate until chilled, at least 2 hours.
  2. Freeze a 9x5 inch metal loaf pan. Whisk chilled mixture until blended. Transfer to loaf pan; freeze until ice crystals start to form along edges and surface, about 1 hour. Scrape down sides and bottom of loaf pan to break up ice crystals. Stir mixture. Freeze overnight.
  3. Transfer sherbet to an airtight container. Freeze until firm, about 2 – 3 hours.
Nutritional analysis per 1/2 cup serving


with Honey-Spiced Crabapple Syrup:

259 calories, 15.2 g fat, 1.7 g protein, 32 g carbohydrate, 0.1 g fibre, 34 mg sodium


With Raspberry Syrup:

253 calories, 15.4 g fat, 2 g protein, 299 g carbohydrate, 2.7 g fibre, 35 mg sodium


With Saskatoon and Raspberry Syrup:

279 calories, 15.4 g fat, 2.1 g protein, 36.9 g carbohydrate, 2.7 g fibre, 36 mg sodium