Strawberry Sherbet
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July 7, 2024
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This Strawberry Sherbet recipe was inspired by A Blue Ribbon Romance and Milked by C.M. Nascosta. I previously discussed A Blue Ribbon Romance in my post on the Triple Scoop Choco Mocha Parfait. Milked is a special edition that combines Morning Glory Milking Farm and A Blue Ribbon into one book, and it’s probably one of the prettiest books I own.
A Blue Ribbon Romance by C.M. Nascosta is a short novel featuring a high heat, slow burn romance between Violet, a human woman, and Rourke, a male minotaur. This book follows the same timeline as one of her other books, Morning Glory Milking Farm, but is told from Rourke’s perspective instead of Violet’s.
A Blue Ribbon Romance by C.M. Nascosta is a short novel featuring a high heat, slow burn romance between Violet, a human woman, and Rourke, a male minotaur. This book follows the same timeline as one of her other books, Morning Glory Milking Farm, but is told from Rourke’s perspective instead of Violet’s.
In one particular scene, Rourke visits an ice cream truck at the Makers Mart, a weekly shopping bazaar, with his friend Lurielle while despairing over his possibly unrequited feelings for Violet.
“Can I get a sample of all six flavors on the bottom row?” he asked the rabbit eared girl behind the counter of the scoop truck.
He turned to Lurielle expectantly. She rolled her eyes, pursing her lips for a moment. “You’re lucky I like you,” she grumbled, before raising her face to the window, her voice brightening. “And can I get a sample of all six flavors on the top row? We’re also going to get a strawberry freeze and a triple scoop choco mocha parfait.”
Rourke hummed in satisfaction. This wasn’t the first time they had visited the scoop truck together, and she knew the drill.
-Chapter 6, A Blue Ribbon Romance by C.M. Nascosta
I’ve been pulling a lot of recipe inspiration lately from the references to the Cambric Creek ice cream truck mentioned in A Blue Ribbon Romance and Milked due to the current hot weather in the Washington, D.C. area. The air conditioning in my apartment is broken, unfortunately, so I’ve been trying to avoid using my oven.
Fortunately, this Strawberry Sherbet is a light, icy treat that only requires a blender or food processor and a freezer. To make this sherbet, I used the recipe for Mango and Peach Mint Sorbet in Time to Eat by Nadiya Hussain but substituted frozen strawberries for the mangoes and peaches.
Fortunately, this Strawberry Sherbet is a light, icy treat that only requires a blender or food processor and a freezer. To make this sherbet, I used the recipe for Mango and Peach Mint Sorbet in Time to Eat by Nadiya Hussain but substituted frozen strawberries for the mangoes and peaches.
Strawberry Sherbet
SERVINGS: About 1 ½ - 2 cups
INGREDIENTS
2 cups frozen diced strawberries
¼ cup plain yogurt (Note 1)
¼ cup light corn syrup or golden syrup
INSTRUCTIONS
RECIPE NOTES
SERVINGS: About 1 ½ - 2 cups
INGREDIENTS
2 cups frozen diced strawberries
¼ cup plain yogurt (Note 1)
¼ cup light corn syrup or golden syrup
INSTRUCTIONS
- Place all of the ingredients in a blender or food processor and blend until it becomes a thick sorbet-type paste, making sure to occasionally scrape down the sides.
- Pour the mixture into an airtight container and freeze until firm, about 2-4 hours, while stirring occasionally.
RECIPE NOTES
- I used plain low-fat yogurt, but you can use whichever type of yogurt you prefer. If you prefer a sweeter sherbet, I recommend using vanilla yogurt instead of plain yogurt.