Rich, tangy creme fraiche takes the place of milk in this refreshing, not-too-sweet dessert.
Make Ahead: The strawberry mixture needs to be refrigerated overnight. The sherbet can be stored in the freezer for up to 1 week.
Yield: Makes 4 cups
- 1 1/2 pounds ripe strawberries, hulled and cut into quarters (4 cups)
- 1/2 cup honey
- 1 teaspoon freshly squeezed lemon juice
- 1/8 teaspoon fine sea salt
- 1/4 cup water
- 1/2 cup crème fraîche
Combine the strawberries, honey, lemon juice, salt and water in a large saucepan over medium heat. Cook for 10 to 20 minutes (depending on the ripeness of the berries), stirring often, until the berries have softened and the mixture is bubbling. Remove from the heat.
Use an immersion (stick) blender to puree until smooth, or transfer the mixture to a blender, remove the center knob in the lid so steam can escape and puree until smooth. Strain the mixture through a fine-mesh strainer into a mixing bowl, using a flexible spatula to push it through and extract as much liquid as possible; discard any solids left in the strainer. Cover and refrigerate overnight so the strawberry liquid is thoroughly chilled.
Whisk the creme fraiche into the cold strawberry liquid until smooth. Transfer to an ice cream maker and process for about 20 minutes or until the consistency looks like soft-serve ice cream; consult the manufacturer's directions.
The sherbet can be eaten right away, or, for a firmer consistency, transfer to an airtight container and freeze until completely firm, about 6 hours, before serving.
Adapted from "The One-Block Feast: An Adventure in Food From Yard to Table," by Margo True and the staff of Sunset magazine (Ten Speed Press, 2011).
Tested by Joe Yonan.
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