Refreshing Strawberry Honey Sherbet

Strawberry season is a little past us now, but if you froze some strawberries, you can use them in this recipe. It's absolutely delicious.  I used an ice cream maker for this--I found ours at a thrift store for less than $5--one of the best thrift store purchases I've ever made!  If you don't have an ice cream maker, I'm providing directions for how to make this without one. I  haven't tried that method, though, so can't vouch for it.

Refreshing Strawberry Honey Sherbet
2 quarts strawberries, fresh or frozen
1 cup honey (I used our summer honey)
1 1/3 cup of whole milk (you could use low fat or nonfat milk, instead!)
1/3 cup fresh orange juice (you could lemon or lime juice instead)
pinch of ground cinnamon--a crucial ingredient that gives this a nice sherbet zing

Mix strawberries and honey and let sit about an hour.  If using frozen berries, the honey will be very thick, but that's okay.  Puree the berries and honey in a blender.  (If you want, you can strain out the seeds, but I like the seeds, so I didn't.) Add milk and juice and cinnamon and mix well.

Set up the ice cream maker and turn on.  Pour strawberry mixture into maker and churn for about 20 minutes (or follow the directions on your ice cream maker).  Pour into an airtight container, place a film of plastic wrap right on top of the sherbet and be sure to cover tightly with lid.  Freeze for about 3 or 4 hours.  Will keep covered in freezer  for a month.

If you don't have an ice cream maker, pour the mixture into loaf pans (I think you'll need 2), cover with plastic wrap and freeze for an hour.  Take out of the freezer and stir well. (I'd use a standing mixer for this to be sure the ice bits get really small).  Do this two or three more times--stirring well every hour.  After the final stirring, pour into an airtight container, cover with plastic wrap and then tightly with the lid and return to freezer.  Freeze for 3 to 4 hours for very firm sherbet.

Variations
Blueberries are in season, so you could try a blueberry sherbet with this recipe. You'll need about 4 cups of blueberries. Whether they're fresh or frozen, blend the berries and honey right away and then let them sit for about an hour. Add a pinch of nutmeg instead of the cinnamon and follow the directions above.

Melon sherbet could also work--four cups of watermelon or cantaloupe. Since melon is so watery, there's no need to let it sit with the honey. If the melon is really sweet, cut back on the honey on the bit--maybe 1/2 or 2/3rd cup. Tart lemon juice would be best with melon sherbet--and maybe some very finely minced mint and a pinch of grated lemon rind instead of the cinnamon.