Monday, March 5, 2007

Key Lime Strawberry Sherbet

3 c whole very ripe strawberries
1/4 c sugar (more or less to taste)
1/4 c key lime juice – if using fresh key limes also add the zest of one lime
1/4 c sweetened condensed milk
1/4 tsp fine sea salt
1/4 c water
1/4 c fresh raspberries

Combine 2 1/2 c berries, sugar & lime juice in a small saucepan. Cook until berries soften. Cool, and combine in a blender with condensed milk, salt and water (if your strawberry mixture is watery, reduce the amount of water you add). Stir in remaining strawberries and raspberries. Pour into an ice cream machine and freeze according to manufacture’s directions.

****This recipe works equally well with fresh or frozen berries. Sometimes I substitute a store-bought premade strawberry puree. I also find that fresh key limes can be hard to find, but most supermarkets sell the juice in the cocktail, baking, or fruit juice aisle.

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