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My mother used to make this amazing homemade sherbet with raspberry, pineapple, and bananas. I'm not even entirely sure it was a sherbet - maybe it was a kind of ice cream but with so much fruit it seemed otherwise?
I can't find the recipe for it. It isn't in her recipe box, but it might be in a cookbook. However, the cookbooks are packed away and quite inaccessible. I called my aunts but they don't have it.
It's okay if it isn't the exact recipe. I can't imagine that there'd be much variation in a fruit sherbet recipe, and since it's been 20 years since I had it I won't be comparing. Does anyone have one? *hopeful*
Posts: 26077 | Registered: Mar 2000
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posted
I have 3 frozen dessert cookbooks at home, including one that focuses on fancy fruit stuff. I'd be surprised if that exact combination is there, but I know there's a mixed tropical fruit sherbet one that you could probably use with a little substitution. I'll look it up when I get home. Posts: 7954 | Registered: Mar 2004
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Maybe location? I used to be able to find peppermint ice cream year-round in Midland, but it was seasonal in Utah.
Posts: 26077 | Registered: Mar 2000
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I'm curious about this recipe, how does one mix the ingredients? Do you let the sherbet get slightly soft than blend everything in a blender and refreeze it? And does it freeze properly the second time?
I know re-frozen ice cream doesn't alway come out right. It tends to separate and go 'flat'. I think to make proper ice cream, it must be constantly stirred while is is slowly frozen.
So, any more details at to the proper processing of these ingredients.
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You leave sherbet out on the counter for about half an hour. It needs to be soft but not runny. As long as it stays mostly frozen, crystals will not form when you put it back in the freezer. It's safer to let it thaw a little because it's sherbet and not ice cream.
Mash the bananas thoroughly and mix those in first.
If you're using frozen strawberries, thaw the strawberries. If your using fresh strawberries, mash them up a little by hand. Fresh raspberries don't need to be mashed, but if using frozen, thaw them out about halfway.
Mix in the red fruit. The fruit should be whole enough that there are big chunks in the final sherbet, but have produced enough juice that the whole thing turns light pink.
If in doubt, edge towards "more frozen" on everything. The sherbet will melt a little as you stir it, and it's better to more chunks of red fruit than more juice.
I made this Monday night. The pineapple sherbet wasn't at the first grocery store (a somewhat discount place), but it was at the second (a slightly ritzier place). However, I forgot about half-dethawing the raspberries, so it tastes great but isn't the appropriate pink color. Posts: 26077 | Registered: Mar 2000
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