Strawberry Orange Shandy Sherbet

Strawberry Orange Shandy Sherbet combines a shandy beer punch, fresh fruit, and sweetened condensed milk for a great summertime icy treat. Which is great because it’s going to be 109 today.

What To Do With Leftover Punch

As a hostess, one of my worst nightmares is not making enough food for everyone. Obviously, this often leads me to make too much of everything. And I’m fine with this most of the time because I love leftovers.

But not everything tastes great as leftovers. Like punch. It’s just not great the next day. On Memorial Day I made too much Shandy Punch and ended up freezing the leftovers while I decided what to do with it.

The original plan was shaved ice but I quickly realized without an ice machine (and a solid block of punch) that was not happening.

Strawberry Orange Shandy Sherbet

I had some really delicious strawberries and oranges from the farmers market though and decided to make a sherbet.

It’s really as simple as making a smoothie. You blend an orange and 2 cups strawberries in a blender until smooth, pour it into a bowl, stir in a can of sweetened condensed milk, and then stir in the punch (which I had unthawed the night before).

Unfortunately, you do need an ice cream maker, which churns the mixture for about 25 minutes. After letting it freeze for 5 hours I like to serve it with some roasted fruit. I used blackberries in the photos but I made it with cherries too. Just use whatever is looking the tastiest at the farmers market.

Leave the sherbet out for 10 minutes before serving. I like to layer the compote and sherbet in glasses. A sprig of mint makes it look fancy but it also adds a nice flavor.

You have no idea how much I wanted to call this a sorbet rather than a sherbet. I hate the word sherbet and simply calling this a Shandy Sherbet made it sound like a character from Bob’s Burgers.

Now excuse me while I go sip on smoothies and juices today. At the Davis farmers market last night I ate too much (chicken tikka masala naanwich) and my stomach got distended and was hurting in a way that was a little concerning. I’m giving my j-pouch a break today. Stay cool!

5 from 1 vote

Strawberry Orange Shandy Sherbet with Roasted Blackberry Compote

Strawberry Orange Shandy Sherbet combines a shandy beer punch, fresh fruit, and sweetened condensed milk for a great summertime icy treat.

Servings 1 quart

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Ingredients

Roasted Blackberry Compote

• 2 cups blackberries
• 2/3 cups sugar
• 2 teaspoons cornstarch
• 1 tablespoon Chambord optional

Strawberry Orange Shandy Sherbet

• 1 orange, peeled
• 2 cups strawberries, hulled
• 1 can sweetened condensed milk
• 3 cups Shandy Punch

Instructions

Roasted Blackberry Compote

• Pre-heat oven to 400 degrees Fahrenheit. 
• Combine the blackberries, sugar, and cornstarch in a baking dish and toss to mix. 
• Roast for 15 minutes. Take out and mix in the Chambord. Roast 15 to 20 more minutes. All the sugar should be melted and the compote should have thickened up to a thick syrup-like consistency. 

Strawberry Orange Shandy Sherbet

• Combine the orange and strawberries in a high-speed blender and mix until smooth. Pour into a large bowl. 
• Whisk in the sweetened condensed milk until combined. Slowly whisk in the beer punch until smooth. 
• Pour into an ice cream maker and churn until the sorbet is the consistency of soft serve, about 20 to 25 minutes. 
• Pour into a loaf pan, cover, and freeze for at least 5 hours.  
• Let the sherbet sit out for 10 minutes before serving. Layer the compote and sherbet in glasses or ice cream dishes and garnish with some fresh mint.

Author: Megan Wells

Course: Desserts

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