They’re here! They’re here! They’re finally here!
When I see Louisiana and Florida Strawberries hit grocery store produce aisles, I get a little giddy. (ok, a lot giddy). To me, strawberries mean SPRING, in a flashing-Broadway-light-sign kind of way. I went a little crazy at the store and ended up buying way more than even 4 strawberry crazed adults and one ravenous toddler could eat before they went all mushy, so I asked my mama for her chart-topping strawberry sherbet recipe. What ensued was a sweet, creamy, just a touch tart, and all the way Strawberriffic frozen treat that lasted all of two days in the freezer before it was allllll gone. 
Thankfully, I can just go right back to the store for more berries.
If you’re wondering what on earth makes a sherbet NOT a sorbet or an ice cream or a gelato, then check out The Kitchn’s super helpful little rundown. Basically, though, a sherbet has fruit and cream, but isn’t as rich as ice cream. This is exactly that, and almost dips into frozen yogurt territory, but is smoother and richer. It’s perfect for spring and is really, truly gorgeous, so go ahead, buy ALL the strawberries you can fit in your buggy. I’ve got you covered….
