Strawberry Rhubarb Sherbet
Prep time
Total time
The vodka is optional, but it does help with the texture, preventing the sherbet from freezing quite so hard - more of a problem if you make this fat free.
Recipe type: Ice Creams and Frozen Treats
Serves: 1 & ½ quarts
  • 4 cups fruit - cut into fairly thin slices
  • 1 & ⅓ cups sugar
  • ¾ cup water
  • ⅛ teaspoon salt
  • juice of 2 limes
  • 2 tablespoons vodka
  • ⅔ cup greek yogurt [any fat content you prefer] or half & half
  1. I evenly divided the fruit, so that I had 2 cups of each, but you can vary the combination how ever you like.
  2. Place the rhubarb in a large saucepan, along with the sugar and water. Simmer for about 10 minutes.
  3. Add the strawberries and simmer 5 minutes more.
  4. Stir in the salt, and allow the mixture to cool slightly.
  5. Use and immersion blender, regular blender, food processor or what have you to make the mixture smooth.
  6. Stir in the lime juice and vodka, if using, and then whisk in the dairy. You can vary the fat content by what you use: non-fat to full fat yogurt to half and half, or a combination. The less fat you use, the more icy it will be, because fat doesn't freeze as solidly as the fruit does.
  7. Chill the mixture in the fridge for several hours or overnight.
  8. Process according to your ice cream maker's directions.
  9. Immediately scrape the sherbet into a freezer container, and put in the freezer to ripen [freeze completely]
Recipe by The Creekside Cook at