Berry Sherbet Recipe

Enjoy a taste of summer all year round with this incredibly simple and refreshing berry sherbet recipe! Perfect for a hot day or a fun family activity, this no-cook recipe uses frozen fruit for a quick and easy dessert. Get the kids involved – it's a great no-school day project. Adapted from a Bon Appétit classic (May 1981).

Prep Time 10 mins
Cook Time 10 mins
Calories 202.1 kcal
Protein 3g
Rating Be the first
Berry Sherbet 194

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Berry Sherbet

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How to Make Berry Sherbet

  1. Combine 2 cups mixed frozen berries (strawberries, raspberries, blueberries – your choice!), 1/2 cup water, 1/4 cup sugar, and 2 tablespoons lemon juice in a food processor or blender.
  2. Blend until completely smooth and creamy. Taste and adjust sweetness as needed, adding more sugar if desired.
  3. **Method 1 (Ice Cream Maker):** Churn the mixture in your ice cream maker according to the manufacturer's instructions.
  4. **Method 2 (Freezing):** Pour the mixture into a shallow, freezer-safe container. Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming. Freeze for at least 4 hours, or until solid. For a smoother texture, stir the sherbet halfway through the freezing process.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

200g

Fat

0g

Carbs

16g

Frequently Asked Questions

How long does it take to make Berry Sherbet?

Berry Sherbet takes about 20 minutes from start to finish — roughly 10 minutes to prepare and 10 minutes to cook.

How many calories are in Berry Sherbet?

Berry Sherbet has approximately 202.1 calories per serving, with about 3 g protein, 16 g carbohydrates and 0 g fat.

What ingredients do I need for Berry Sherbet?

The key ingredients for Berry Sherbet are Unsweetened Berries, Sugar, Egg White, 1/2 cup water, 2 tablespoons fresh lemon juice. See the full list with measurements above.

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