Usuba
Strawberry Sherbet with Kefir
Refreshing homemade sherbet made from fresh strawberries and kefir. Light and delicate ice cream with a fermented milk base, made without cream. Perfect for a summer dessert.
- Total
- 300 min
- Standard serving
- 153 g
Ingredients
Total 4
Instructions
- 1
Step 1
Wash the strawberries and remove the stems.
- 2
Step 2
Squeeze the lemon juice.
- 3
Step 3
Place the strawberries in a large pot and sprinkle with 2 tablespoons of powdered sugar. Using a fork, mash all the strawberries to release the juice.
Add kefir, lemon juice and remaining powdered sugar. Mix well.
Cover the pot with a lid and place in the refrigerator for 2–3 hours.
- 4
Step 4
Remove the sherbet from the refrigerator and transfer it to an ice cream maker. Churn for 20–40 minutes.
Pour the finished mixture into a container and place it in the freezer for 3–4 hours until completely frozen.
- 5
Step 5
If you don't have an ice cream maker: immediately transfer the sherbet to a container and place it in the freezer. Remove the container and stir the contents every 30 minutes until it freezes.
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