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.
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.