This post is sponsored by Cost Plus World Market. 

Strawberry Pink Lemonade Sherbet from KatiesCucina.com #SummerInParis #WorldMarket #FrozenTreat #Strawberry #Lorina

As if I didn’t share enough frozen treats last week with you I have another frozen treat to share with you today. I’ve partnered with Cost Plus World Market and Lorina Prestige Sparkling Soda to create a few spectacular frozen treats! Today I’m sharing a very refreshing and light Strawberry Pink Lemonade Sherbet.

Strawberry Pink Lemonade Sherbet from KatiesCucina.com #SummerInParis #WorldMarket #FrozenTreat #Strawberry #Lorina

I love making sherbet at home, well, let’s be honest any frozen treats in general. By combining fresh strawberries with the delicious Lorina Prestige Sparking Pink Lemonade Soda as well as some buttermilk and a little powdered sugar to bring out the sweetness of the strawberries you get this simple 4-ingredient Strawberry Pink Lemonade Sherbet. Once its been churned in a KitchenAid Ice Cream Attachment for over 30 minutes you can remove it and serve it as is–in a more “slush” like state or freeze it for an additional 6 hours to get more solid scoops.

Strawberry Pink Lemonade Sherbet from KatiesCucina.com #SummerInParis #WorldMarket #FrozenTreat #Strawberry #Lorina

Y’all know I love World Market. I’ve been a life-long shopper of theirs… well I say life-long meaning since I’ve been introduced to the store oh about 10+ years ago. Whether you want to cool off with this Strawberry Pink Lemonade Sherbet or you just want to keep it casual this summer with food & drinks, World Market is the place for you to shop!

Strawberry Pink Lemonade Sherbet from KatiesCucina.com #SummerInParis #WorldMarket #FrozenTreat #Strawberry #Lorina

Product shown in the photos above:

Katie Original Recipe

Strawberry Pink Lemonade Sherbet

Prep Time: 35 minutes

Total Time: 35 minutes

Yield: 4

Strawberry Pink Lemonade Sherbet

Ingredients

  • (1) 16 oz package of strawberries, cleaned and stems removed + 4 berries for garnish
  • 1/4 cup powdered sugar
  • 1 cup buttermilk
  • 2 cups Lorina Pink Lemonade

Directions

  1. In a food processor, blend, strawberries, powdered sugar, buttermilk, and Lorina Pink Lemonade for 15 seconds or until well combined.
  2. Pour mixture into the KitchenAid Ice Cream attachment, and churn for 30 minutes. The sherbet will be a soft and not stiff.
  3. Divide among 4 glasses and top with a fresh strawberry (or freeze for 6 hours for a hard consistency).
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http://www.katiescucina.com/2013/07/strawberry-pink-lemonade-sherbet/

Cost Plus World Market teamed up with Lorina for a Summer in Paris Sweepstakes!

Lorina Summer in Paris Sweepstakes with World Market

Enter to win a Trip for two to Paris which includes airfare and accommodations, 2 day museum pass, river cruise, dinner at the Eiffel Tower, $1,000 World Market gift card and case of Lorina French Lemonade! Enter in the Cost Plus World Market’s Summer in Paris Sweepstakes, ends Friday, August 16.

Plus, 3 First Prizes: $500 World Market gift card

Participants can earn bonus entries for liking World Market on Facebook, Twitter, Pinterest, Instagram & Tumblr for more chances to win.

Disclaimer: I was compensated to create recipes for Lorina French Lemonade and World Market. I love them both and as always all opinions are my own!


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I love sherbet! It’s the perfect ending to a hot’s summers day, and although it’s technically not summer yet the summer weather is in full swing here in Florida! Last year I made a Tripple Berry Buttermilk Sherbet that had cardamom in it. I loved it but unfortunately my husband did not. Since berries of all kind are in season right now I wanted to make a berry sherbet that he could enjoy as well. I remember that making sherbet really didn’t require you to be a rocket scientist to create on your own. I pureed berries, mulled berries, and in a large bowl mixed the berries, buttermilk, and sugar in a large bowl. I poured it into the ice cream attachment and let it do its job! Mulling is the key when you’re making anything to do with berries. You do not want a mouth full of seeds. Trust me–it’s not tasty *unless that’s you’re thing. I estimate you’ll spend at least an hour mulling, but it’s totally worth it! 

Source: Katie Original

Berry Berry Buttermilk Sherbet
Author: 
Prep time: 
Total time: 
Serves: 4-6 cups
 
Ingredients
  • 1 cup each; blueberries, blackberries, raspberries, strawberries
  • 1 cup buttermilk
  • ½ cup sugar
Instructions
  1. Puree berries in a food processor. Using a fine mesh strainer run the puree through the strainer and allow juice to pour into a medium bow. This will allow you to discard all the seeds from the various fruits. *This process will take at minimum a half hour.
  2. Once you have all of the berry liquid stir in the buttermilk and sugar.
  3. Freeze mixture in an ice cream maker according to the manufacturer's directions.
  4. Transfer to an airtight container and freeze until firm (at least 4-6 hours). Store up to 2 weeks.

 


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Strawberry Sherbet

My husband loves sherbet–way more than actual ice cream. So I’ve had to switch it up a little and make some sherbet’s as well! I did  not hull out the seeds, and should have since I’m one of those people who hates all the seeds in smoothies. It still turned out delicious, but next time I’ll spend the hour hulling out seeds!  I found this recipe on Delish blog


Prep:  20 minutes
Total: 40 minutes 

Serves: 4-8


Ingredients:

  • 3 cups hulled strawberries, fresh or frozen
  • 1 1/2 cups milk
  • 1/4 cup granulated sugar

Directions:

1. In a food processor or blender, puree fruit until smooth. Press the mixture through a strainer to remove seeds if desired (I didn’t bother with this, but wished I would have). Sweeten the puree with sugar until desired sweetness achieved ( I used a 1/4 cup). 

2. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. Best when served immediately. Can be stored in freezer; leave out for 10-15 minutes to soften before scooping and serving.

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My mother in-law found this recipe in her latest issue of Cooking Light and instantly flagged it to eventually make it. Well once she read the directions she realized she needed an ice cream maker, and she doesn’t have one, so she brought me the recipe in hopes I’d make it. Within a week I had whipped up 4.5 cups of deliciousness. I first shared the sherbet with my neighbor and we both fell in love with the pungent flavors that the cardamom gave. Best part it’s only 116 calories for a half cup! It feels very healthy when eating it and I love pairing it with a little whipped cream and fresh berries! I eventually brought it over to my in-laws and they weren’t as pleased as I was. It also received mixed reviews at my Bull’s Eye BBQ as well. People either hated or loved it. Next time I’ll cut the cardamom in half so that it’s not as pungent but the flavor is still there (although my husband would say that next time I will just not put it in at all). Oh, and make sure you hull the berries–it makes a world of a difference. Plan on spending an HOUR on the hulling part!


Prep: 1.5 hours

Next Day: 30 minutes 
Makes:
4.5 cups

 

Ingredients:

  • 1 1/4 cups (6 oz.) each blueberries, blackberries, & raspberries
  • 1 tablespoon lemon juice
  • 1 pint low-fat buttermilk
  • 3/4 cup sugar
  • 1/4 tsp ground cardamom (optional)



Directions:

1. Purée berries in a food processor, then rub through a fine strainer into a medium bowl. Discard solids. Stir in remaining ingredients.

2. Freeze mixture in an ice cream maker according to manufacturer’s directions.

3. Transfer to an airtight container and freeze until firm enough to scoop, at least 4 hours and up to 2 weeks.


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