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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
April 12, 2020
Summer Harvest Sherbet
Ingredients
- 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
Directions
- Whisk all ingredients together in a medium bowl. Cover and refrigerate until chilled, at least 2 hours.
- 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.
- 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
Related Recipe: Try this recipe with our Honey-Spiced Crabapple Syrup, Raspberry Syrup, or Saskatoon and Raspberry Syrup.