Super Strawberry Sherbet Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Teresa Marx
Reviewed: Jun. 6, 2012
Very sweet and very strawberry my family loves it! The recipe was perfect for my 4 quart ice cream maker.
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Photo by Teresa Marx

Cooking Level: Intermediate

Home Town: Pontiac, Michigan, USA
Living In: Allen, Texas, USA
Reviewed: Jul. 11, 2011
The fresh strawberries in this was AMAZING but you can definitely cut the sugar in half. It is very soft serve when it comes out so we are freezing it over night for a firmer texture. Next time I'll cut the sugar in half and maybe try 1c white sugar or splenda and 1c brown sugar. Really a good recipe though, just too sweet.
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Photo by shasty

Cooking Level: Intermediate

Home Town: Seneca, Missouri, USA
Living In: Olathe, Kansas, USA
Reviewed: Jul. 13, 2010
While this was strong on strawberry flavor (pehaps because I skipped the cinnamon) it wasn't, in my view, sherbet - it's more a sorbet. It has a rather icy consistency and texture, not the creamy, smooth, milky consistency one expects from sherbet. I think that's the ticket - it needs more milk. I think this would be ideal for ice pops though!
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Jun. 13, 2009
I had only home-frozen strawberries, so I processed them in batches with the sugar. I added 1 pkg strawberry gelatin, dissolving it in 1 cup boiling water and allowing it to cool while processing the berries. Since the berries were frozen, it reduced the overall freezing time, and the gelatin gave it a smooth texture that was easily scooped even after a few days in the freezer. Delicious!
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7 users found this review helpful

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Cooking Level: Expert

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