Roasted Strawberry Sherbet

Oven-roasting strawberries concentrates their natural flavor. Simply freeze and blend with milk to create a show-stopping strawberry ice cream at home.

Total Time
Yield
3.5 servings
Difficulty

Dietary Interests

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Submitted by

Vitamix

Ingredients

Roasted Strawberries:
1 pound 450 g fresh strawberries, hulled and halved (large berries quartered)
2 Tablespoons 25 g granulated sugar [or honey or agave]
1 teaspoon white balsamic vinegar [or fresh lemon juice]
½ teaspoon vanilla extract
1 pinch kosher salt, optional
Sherbet:
½ cup 240 ml whole milk [or any milk]
1 ½ Tablespoons 18 g granulated sugar [or honey or agave]

Roasted Strawberries:
2 pound 900 g fresh strawberries, hulled and halved (large berries quartered)
¼ cup 50 g granulated sugar [or honey or agave]
2 teaspoons white balsamic vinegar [or fresh lemon juice]
1 teaspoon vanilla extract
1 pinch kosher salt, optional
Sherbet:
1 cup 240 ml whole milk [or any milk]
3 Tablespoons 36 g granulated sugar [or honey or agave]

Roasted Strawberries:
2 pound 900 g fresh strawberries, hulled and halved (large berries quartered)
¼ cup 50 g granulated sugar [or honey or agave]
2 teaspoons white balsamic vinegar [or fresh lemon juice]
1 teaspoon vanilla extract
1 pinch kosher salt, optional
Sherbet:
1 cup 240 ml whole milk [or any milk]
3 Tablespoons 36 g granulated sugar [or honey or agave]

For the Roasted Strawberries:Preheat oven to 350°F (176°C). Line a sheet pan with a silicone baking mat.
In a large mixing bowl, combine strawberries, sugar, balsamic, vanilla, and pinch of salt (if using). Spread into a single layer on prepared baking sheet. Roast for 30 - 35 minutes, stirring halfway through. Once done, strawberries will be bright red, soft, and juices will have thickened into syrup. Let roasted strawberries cool to room temperature, at least 30 minutes.
Strain the roasted strawberries, reserving the syrup. Measure 3/4 pound (12 ounces) of strawberries and spread them into a single layer on a parchment-lined sheet pan and place it, uncovered, in the freezer for 2 - 4 hours or overnight. Reserve the remaining strawberries with the syrup and refrigerate for future use.If freezing strawberries for longer than 12 hours, place in an airtight container or freezer bag.
For the Sherbet:Place the milk, sugar, and 3/4 pound of frozen roasted strawberries into the Vitamix container in the order listed and secure the lid.
Run the Frozen Dessert Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 - 40 seconds, using the tamper to push ingredients toward the blades.In about 25 - 35 seconds, the sound of the motor will change and four mounds should form. Stop the machine. Do not over mix or melting will occur. Serve immediately, garnishing with reserved roasted strawberries in syrup if desired.

For the Roasted Strawberries:Preheat oven to 350°F (176°C). Line a sheet pan with a silicone baking mat.
In a large mixing bowl, combine strawberries, sugar, balsamic, vanilla, and pinch of salt (if using). Spread into a single layer on prepared baking sheet. Roast for 30 - 35 minutes, stirring halfway through. Once done, strawberries will be bright red, soft, and juices will have thickened into syrup. Let roasted strawberries cool to room temperature, at least 30 minutes.
Strain the roasted strawberries, reserving the syrup. Measure 1 1/2 pounds of strawberries and spread them into a single layer on a parchment-lined sheet pan and place it, uncovered, in the freezer for 2 - 4 hours or overnight. Reserve the remaining strawberries with the syrup and refrigerate for future use.If freezing strawberries for longer than 12 hours, place in an airtight container or freezer bag.
For the Sherbet:Place the milk, sugar, and 1 1/2 pounds of frozen roasted strawberries into the Vitamix container in the order listed and secure the lid.
Run the Frozen Dessert Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40 - 50 seconds, using the tamper to push ingredients toward the blades.In about 30 - 50 seconds, the sound of the motor will change and four mounds should form. Stop the machine. Do not over mix or melting will occur. Serve immediately, garnishing with reserved roasted strawberries in syrup if desired.

For the Roasted Strawberries:Preheat oven to 350°F (176°C). Line a sheet pan with a silicone baking mat.
In a large mixing bowl, combine strawberries, sugar, balsamic, vanilla, and pinch of salt (if using). Spread into a single layer on prepared baking sheet. Roast for 30 - 35 minutes, stirring halfway through. Once done, strawberries will be bright red, soft, and juices will have thickened into syrup. Let roasted strawberries cool to room temperature, at least 30 minutes.
Strain the roasted strawberries, reserving the syrup. Measure 1 1/2 pounds of strawberries and spread them into a single layer on a parchment-lined sheet pan and place it, uncovered, in the freezer for 2 - 4 hours or overnight. Reserve the remaining strawberries with the syrup and refrigerate for future use.If freezing strawberries for longer than 12 hours, place in an airtight container or freezer bag.
For the Sherbet:Place the milk, sugar, and 1 1/2 pounds of frozen roasted strawberries into the Vitamix container in the order listed and secure the lid.
Run the Frozen Dessert Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40 - 50 seconds, using the tamper to push ingredients toward the blades.In about 30 - 50 seconds, the sound of the motor will change and four mounds should form. Stop the machine. Do not over mix or melting will occur. Serve immediately, garnishing with reserved roasted strawberries in syrup if desired.

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Nutrition

Chef's Note

Roasted strawberries will keep for a week in the refrigerator or 3 months in the freezer. Leftover roasted strawberries can be repurposed endlessly; top waffles, pancakes, oatmeal, yogurt, cakes, pies, sundaes, or even drinks like lemonade.Compared to traditional ice cream, this version is lighter, providing around 100 calories per serving instead of the typical 150–200 calories. It is also significantly lower in saturated fat, with about 1g compared to 7–9g in many full‑fat ice cream varieties. This allows it to satisfy dessert cravings with a more balanced nutrient profile and a reduced calorie impact.
Roasting strawberries is a fantastic way to use up any old or aging fruit that would otherwise be discarded.

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