Big Blend Radio

Ruth Milstein - Making Strawberry Sherbet

Celebrate National Ice Cream Month and Ice Cream Day with this episode of Big Blend Radio's "Cooking with Ruth" Show with Ruth Milstein who shares how to make her family recipe for Strawberry Sherbet. This recipe is so easy and versatile, you can make it with all kinds of fruits, or even a refresh ice tea or coffee flavor! Check out the recipe, here: https://blendradioandtv.com/listing/strawberry-sherbet/

Ruth Milstein is the author of the Gourmand awarding-winning recipe book, "Cooking with Love: Ventures Into the New Israeli Cuisine." Learn more here: https://www.ruthmilstein.com/

Listen to Big Blend Radio's 3rd Sunday "Cooking with Ruth" podcasts here: https://tinyurl.com/yr9jp58n

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Duration:: 31m
Broadcast on:: 21 Jul 2024
Audio Format:: mp3

You're listening to Vid Blend Radio's cooking with Ruth Show, featuring Ruth Milstein, author of the Gormand award-winning recipe book Cooking with Love, ventures into the new Israeli cuisine. It is time to cook up and get healthy with Ruth, but actually we're not going to be doing too much cooking today. Ruth Milstein is back. She's the author of the Gormand award-winning recipe book Cooking with Love, ventures into the new Israeli cuisine, and since it is warm, we are in the throes of the dog days of summer, and it feels like it's never going to end the heat, and it depends on where you are in the country, but it is pretty warm out there. And so Ruth is going to end. It is ice cream month. So Ruth today is going to talk about making sherbet. Sherbet, I always say sherbet, and that's wrong. It's sherbet, especially her strawberry sherbet, and she's got a great recipe for it. It is linked in the episode notes, or you can just go on blendradio and tv.com and type in sherbet, and you'll find it there. But welcome back Ruth, how are you? I'm very good over here. Doing good, doing good. So we're not really cooking anything. We don't have to make the kitchen hot to do this. No, it's summer. And it's the right thing to do. It's the right thing to do. We don't have to use the stove. We don't have to use the ice cream. It's the time. Ice cream or around the ice cream. Everything is cold. This is what you need in the summer. And this is what you should be more, this is what you need. Get one. It's easier, and it's tastier. And it's summer. Let's have a good summer. Yeah, yeah, no, that's cool. And everybody likes it. Everybody likes it. All the edges, all the flames, all the neighbors. I mean, and keep in the fridge. A lot of ice cream, a lot of sherbet, everything. This is in the fridge. This seems like really easy to make, though. Easy to make. Easy to make. Easy to make, yeah. Okay. And let's come away. Let's come away also. Oh, we like that. But you said in your recipe, you were talking about the history of it. That's a Persian word, sherbet. And so it's really like an icy drink flavored with orange and rose petals, but now it's kind of gone into a dessert. But it's easy to make. And you say you could use any fruit. So it doesn't have to be strawberry. And if you don't have fresh fruit, the fresh fruit in summer is easy to get. I think you could probably make watermelon, watermelon. Watermelon is good. Watermelon is very good. And it's very low in color. And healthy for you. And it's watermelon months right now. So this is perfect time. Watermelon is more watery. So it's good. Yeah, we like that. Yeah. And then, um, so let me go through this because you're using milk. So it's, but you said you like doing this as milk tea. So you said there's a root beer way to do it. Um, so this is very, it's really about, um, I'm going to do the recipe, just tell the recipe for everyone without the strawberries. Okay, because then it seems like this is the basis. So tell me if I'm right. You've got, um, half a cup of granulated sugar, one and a half cups of reduced fat milk, because it's not supposed to be ice cream. You've got half a cup of half and half cream. Um, a teaspoon of vanilla extract, a teaspoon of freshly squeezed lemon juice, mint or basil leaves for garnish. But you use like a pound of fresh strawberries or an 18 ounce bag of frozen strawberries unsweetened that you thought out and you wash them and everything. But, um, you could do like the watermelon instead of the strawberries, right? You could do a little and, and you keep the same thing. And you can use it also in the winter because you don't use it properly. You could do it in the winter because in the winter, the house is very hot. Yeah, something's cold. Okay. And so it's good for all year round. So you mix everything together, the fruit and everything, and then you just freeze it right in a cake pan. Yeah. Yeah. Wow. And you say to use a metal pan is better. Yeah. Yeah. And it only takes three to four hours. Yeah. So then it's cold. Yeah. Oh, it keeps it cold. And that's it. So it's like ice cream and sorbet, but it's in between, in between. So if people are coming over for dinner, this is easy to make. It was like a nice refreshing dessert. And the color is not high. Not like ice cream. When you take it out, do you stir when it's freezing? Do you stir it? Yes, I would stir it again. It's better. It's better. Because you don't do everything. I stir it the second time. Okay. And then when you stir it, do you stir it up for that too? No. Okay. Do you just put it into the bowl like you would ice cream? Yeah. Yeah. But in the top, you can put whatever you want in the top. Not something. Yeah. I was looking at your recipe photo. That is like, you've got the strawberry pink, man. That really came through with the colors. You know, I want to do this with mango. I know that would be messy because it's hard to cut up the mango, but I think a mango sherbet would be really good. Like really, really good. I love mango, but not everybody like mango. I do. I love mango. I love mango. It's my favorite. Yeah, but mango is supposed to be really ripe, completely ripe. And sometimes people eat it not completely ripe. Mm-hmm. And they don't know what to do. They don't know what to do in the end. They don't know. Well, I like it when it's really, really ripe, but I tend to like a little bit of unripe mango in South Africa. We used to eat green mangoes like that, but it's bitter, but there's something different about the, it's not for everyone. And I don't know if it's even good for you, but as kids, it would be like, you know, eating a sour candy with a little. Mm-hmm. Yeah. You know what you're doing, and you're used to two different things. Yes. Mm-hmm. Yeah. So I kind of like it, but because it can actually even taste the mango itself better. But the mangoes, I mean, when it's juicy and it goes down your cheeks, could you do this with peaches with this recipe? Yeah, but really peaches, but must be firm. Oh, okay. Yeah. Okay. And you say raspberries are good too. But then what about the seeds? You have to take the seed off. Oh boy. Yeah. Okay. Because you were talking about that in the art. You have to do a little good thing. You said that the raspberries, you get them out by putting them through a strainer. The raspberries pushing them through. Yeah. Mm-hmm. Okay. And then how do you make the tea? You don't put fruit in, you just add tea that you've already made, and then you pour it in. Like, is it important? Yes. Yeah. Like a juice. Okay. And you can make a big, big bunch and keep it for the summer. Oh, okay. My mom used to make big bunch. I remember I was kids. She used to make big bunch, and she used to put some white powder. And she put it in some place that is very cold. Not cold, that's rich. And dark, you know. Yeah. Oh wow. Yeah. Give the summer. Yeah. Oh. I want summer. Not good for the summer. And we'll have it. You know, I was thinking you could probably put, because you were saying using metal cans. What if you got like a muffin tin and put the, so when you scoop it out, it's like a little form. And then you could put a berry on top. It would be kind of a nice presentation, wouldn't it? Or is it too soft to do that? Absolutely. Absolutely. Yeah. I think doing a little muffin tin. Yes. It is great to use it instead of tea or coffee. Mm-hmm. Yeah. Huh. This is cool. You want tea or coffee in the summer? Do you want it cold? You want something cold? Yeah. This is really good. This is good. Once you start, you're going to see it's not so hard. Mm-hmm. And then you change it up. Just change it up. And for anything, it's a healthy. It's a good one. It's food. Food. I like the idea of eating watermelon. And eating watermelon. That's my thing. I'm thinking watermelon. Watermelon. Watermelon. Watermelon. Watermelon. Mm-hmm. Yeah. Because, you know, people get those big ones and then it's like, oh, it gets ripe too quick and then you haven't eaten at all. This is a good way to have the watermelon. You know? Mm-hmm. To get it. You know, just to. It's a good way to. You try. No. No, I haven't tried it, but I want to. I want to try watermelon like this. Would you change the vanilla and the lemon juice and the mint or basil according to what you've used? Like, I think basil or mint will go well with the watermelon. But the vanilla, I'm not so sure. With that. Vanilla goes with everything. Okay. Vanilla is very... Vanilla comfortable. Vanilla makes everything comfortable. Vanilla, like, you can use it if you think vanilla. Mm. Okay. Well, if you say so, I'll eat it. Yeah. Vanilla, yeah. Vanilla, yeah. Yeah. Mingle. Vanilla, Mingle. Mingle. Would you serve this with cookies or cake or anything like that? I would serve it instead of cookie and cake. Okay. And this is healthier. When it's summer, I'm talking about July August. Okay. People don't want cake. They don't want cake and cookies in July August. Ruth, I want cake and cookies all the time. I'm just saying. Especially for you, I will bake a cake. Okay. Yeah, it's too hard to bake, you know? I do, you know. Yeah, it's, you know, I want to try and make an ice cream cake. But I, I feel like I want to have like some kind of maybe like a, a, a hard cookie, like a wafer or something to go with this. I want cookie crumbles or something. I don't know. Just feels like it. But you know, I like the idea of coffee or tea being made into a sherbet. That would be really good. You could maybe even take hot chocolate and turn it into this, right? Ooh. Hot chocolate. Hot chocolate. With, with everything that you like. It's good. It's good and we learn. We learn from each other. If it's not good, let it go. Yeah. Yeah. Try again. Yeah. Yeah. I like that. But I think the, you could probably mix coffee and chocolate together. And it will go well with the vanilla. It will go well with the mint. Even the basil, right? Ooh. Basil. Basil. Basil. Basil. So much. Basil. So much. So much. And, and you could probably put, if you did like a hot chocolate one and it's now cold, right? You could probably put a little bit of bay leaves on it or something. A little callua with a coffee one. Just, you know, just a little cocktaily kind of, kind of thing with it. And you could probably, if you're going to do like a chocolate or a coffee, you could probably put a little bit of chili in there. Just a little bit of liver. You're going to add. If it's really little, it's going to add. Mm-hmm. Going to add. Yeah. Too much is too much. Don't want to do too much. Yeah. Too much. It is an own topic, but it's very little. Children will eat it. Yep. I like it. I like the idea of this. I like it. I like it. I like it. I like it. I like it. I like it too. I think, yeah, me too. A little spice with sweet, like dark chocolate with with cayenne pepper. Oh, yes, please. Oh, it's good. Oh, this is good. Oh, you know what? This would be really, really, really, really good at passion fruit. My favorite, favorite passion fruit. But then the seeds, you'd have to basically strain it to use just the juice, right? Yeah. You'd have to get the seeds out or mush it up or something with the seeds be too much of a problem. You should do that. Yeah, just be careful with your brain and all this stuff. But, you know, we already trained and we have to take it in. We have to do what you have to do with the seeds. Could you do a pomegranate with all this? I mean, making pomegranate juice is not easy. I mean, it's not easy, but you can do it. You can do it. You have time. You want to train yourself. Do it. Do it. And see how this works. Do it. And let me know. And let me know. I will learn from you. Ruth, what about making this sherbet savory? Like, could you do this with tomato and carrots, all of those stuff or something? Tomato. Okay. Well, because the milk thing would be weird, right? Yeah. You could have a despot show, though. That's okay. Because it's still sleepy and stuff. But, yeah. Okay. I see. I got it. I got it. Well, I like this. I think this sounds good. It even sounds good for breakfast. You know, what I think we can do. I know it's great. You know how much bite bite I'm in there? Yeah, because it's in the food. Yeah. And then who eat it? Well, now, couldn't you take, instead of doing the milk and the cream, the half and half cream? Yes. Couldn't you use yogurt, like a Greek yogurt or something? Absolutely. Absolutely. That's it. Yogurt is great. Yogurt, how do you help me? All of us. Mm-hmm. It's a probiotic. Yes. So, what I was thinking, in the Christmas holidays, Ruth, that people could use this with eggnog. Absolutely. You know, that would be a cool little dessert. It's going to be new for them, new for them, new for their guests. Why not? Yeah. Yeah. I like the idea of having a hot stomach. A hot stomach. Mm-hmm. Who needs coffee and tea? Who needs coffee and tea now? Well, listen, if I don't have my coffee in the morning, nobody wants to know me. The different things. These things are being improved. Yeah. In the day, after, when you finish, when you finish, you know, dinner, you don't want hot coffee now. No. We don't want hot coffee. No. No. We want, yeah, we want the cold coffee, you know, I want that. The cold, but I like this idea a lot because you can play around. You could do so many different things with this. And it's not over creamy either. So, that's good too. Yeah. In the summer, you won't treat wheat and heavy, you don't want it. Ooh. Ooh, plums. Ruth, plums. Plums. Ooh, really good sweet plums. Oh, I love plums. I really love plums. Scrum. Scrum is great. It's sweet, but it's not so, not so high in calorie. Not so high in calorie. Oh, I'm just thinking of all the ingredients. What about grapes? If you use seedless grapes, could you do it? I think you could. I will do. I will do it. Yeah. Me too. Why not? Great foods. We have great foods. Mm-hmm. That's great foods. You did. Eat it. Yeah. This is, but I like this. Great. I like this because this is. This is such a simple, easy recipe. Kids could make it. You know, and once they get to know it, they can get creative and start adding things and changing things according to what they bought. And it's quick to make, you know. And for everybody having barbecues at their house or a pool party, you could do this, you know, and it's just a really nice, easy, light, white kind of, you know, it's light. It's light, you know, to do. It's very nice. You know, you have the barbecue. Last time you were on the show, we were talking about grilling fruit. And I feel like you could take this with your grilled fruit too. It would be a nice pairing, depending on what, you know, you didn't. You know? Oh, this is very good. Well, everyone, the recipe again is in the episode notes. But as we heard us talk about this, you can, the sky's a limit in creativity. Have fun with it. Try the coffee, try the tea, you know, try different. Oh, I was thinking like chamomile would be kind of nice and calm. That's a calm. Yes. Oh, nice chamomile. People care from all these. And I don't understand it, I don't understand it. But when I, I'm making that the triad, and after they call me, they say, oh, thank you. Thank you. But you're making that with me, you know, even if it exists. When I look at it, I don't even try it. Yeah. Yeah, see? People are just writing, just writing. They do. They do. Which is cool. I like that. But again, and kids can be involved. Because if kids are helping to cook it, they're going to eat it. You know, they're going to try it. And I think this would be fun for them to use. You know, and yeah, I like this a lot. So everyone try it, get your cake pans out, get your muffin tins. I think the muffin tins would be fun to do with it. Absolutely. You know, have a little shape and then you can top it with a berry, the mint leaf. You know, like you're saying, you can try that and make it extra pretty. I'm thinking peaches and cream, Ruth. That would be perfect. Peaches. And the, and the, the food is really, really fresh. Okay. This is the key. The food for us. Yeah. Or I didn't have the problem. I didn't have the problem. I'm going to go up because I went to the backyard. I picked whatever I want. Oh, it's nice. Yeah. I see the food. They look great. They're nuts. They're nuts. They're frozen. They're frozen. Most of them, they're frozen. It is what it is. Yeah. You just do what you can. Do what you can. Yeah. Do the best you can. Do the best you can. Mm hmm. It's nice. Okay. Nothing. No, there's nothing like picking something fresh off a tree. You know, or, or the berries right there and then because they're perfect at that point when they're perfectly right. That's, that's the time. You know, if you can do it. You know, whatever you've got in your yard. The end of the summer. Remember, I was kid. My mom used to make end of the summer. She used to make a bunch of them. What, what he's talking about it now. And he used to put some powder, you know, white powder. He used to put it in, in the top of something. Put it for the, yeah, for the, yeah, for the winter. Mm hmm. She, she liked it. Mm hmm. In the winter, open it so that she just made. Oh, that's cool. Just made. Yeah. And James used to make James from summer food. Mm hmm. Also, she had some powder. She used to buy some powder. White powder. I, I would ask my sister. She's trying to think, she, she know which powder I'm talking about. I could put some powder, but just to like it. Really like the jar, yes. Mm hmm. In the winter, she opened it so that she just made. Wow. Just make it in game or something else, yeah. Oh, what? Just keep it very, not in the fridge. It's very, it's very, it's very, I think, pull, try the place. Yeah, cool. Yeah, cool. Yeah. Yeah, a pantry. Yeah. A pantry or a cellar? No. No, pantry, no. Because pantry, you open it all the time. Yeah. So like a cellar. The kitchen. Cell, yeah. The kitchen, it was a cellar above. That's high. That's the same thing as people put their wine racks above their stove. Yeah. Don't do that. Yeah. Take your wine racks out of the kitchen. No, it wasn't. We didn't put wine that time. I'm talking about, you know, with kids, yeah. No, no. I'm saying that, you know, it's the same thing as, you know, putting things in a pantry to keep them cool because you go in and out, you're, you're ruining the temperature. But people have these wine racks and they'll put wine on top of their fridge, like in the wine rack or in a, in, by their stove. That is not good for wine, you know, so yeah, I know what you're talking about, but at the time, who drink wine? Who drink wine? I don't know, man, I'm don't ever, I don't stop Ruth. I love my wine. We all want our wine. His kids as kids, no, no, not as, not as, well, now when I was a teenager, you know, I'd see if my mom, you know, if I say Nancy, you want some wine and, oh, I didn't call her Nancy, then, you know, and I said, here, I'll be a good kid and top your wine off. Well, you know what I was doing, right? Yeah. So, you know, Nancy has a party, there's people there and suddenly the kids are bringing the adults wine. You know what the kids are doing. You know what we're all like, taste, test, taste, test, you know, and then the kids get silly and everybody wonders why and the adults are like, oh, the kids are behaving. No, they're not, no, they're not, you know, what we were doing. We were drinking your wine or then, you know, then we get really naughty and then you put, you think you can dilute the wine with water, then you get in big trouble. You do not do that. If you're going to steal your parent's wine, you do not do it. Yeah, just rather get in trouble and, but don't ruin the wine, you know, so, yeah. Just saying. Yeah. Yeah. Yeah. Anyway. Yeah. Hey, don't you miss being a kid, it was fun, you know, oh, yeah. It was fun being a kid, but, um, really, we got away with stuff, kind of. The more I was, the more it was nice and yeah, it was better, yeah, it was easier, it was better, but, you know, it was fun, but, you know, my mom taught me how to cook at a very young age, you know, and I loved it. You know, I loved baking. I loved cooking and I learned a lot and then, yeah, you know, yeah, I watched her and she taught me and she brought out recipe books. She taught me from recipe books. She taught me how to read recipes and it's good for your math, but, you know, this summer, if you can do that with your kids or if grandma and grandpa can help, that's awesome. Because if, you know, to get your kids to do these kind of recipes that taste good, it's got enough sweetness for kids, but if they're doing it, it gets their creativity going, they're learning something so that when they're in college, they don't live off of pizza, you know, but I think we're allowed to eat pizza in college, but, um, they, you know, it's, it's a good time of year to get together with your kids and do these kinds of projects, you know, and you're not using heat, right? You're just, you're doing fruit, you know, you don't, once you cut the watermelon open, they can scoop it instead of cut it, you know, if you're worried about knives, you know, so there's so much we can do. It's, it's awesome. It is awesome. I love this recipe, Ruth, and now I'm hungry. Thank you. I want some watermelon. Yeah, it's not sour, it's not sour, it's not sour, it's good for the kind, it's for the summer. It's, it's, it's all, all you want to cook in the summer, really. No. And it helps. It helps me. Yeah. And the color, it's low. The color is low. Well, if you do cut, you do it on a grill outside, you know, salads, grill outside, you know, in the, that's, that's the way the food, food, food is healthy, food is healthy and there is a lot of food in the, the phrase eat it, eat it, and there is tea and there is coffee, there is, it's good. It's good. Yeah. I like it. And you said you could make one with the root beer float. That's kind of cool. Yeah. Yeah. Yeah. Ooh. That's a good idea. Yeah. I like that. I want to try it with cream soda because I think that would be really good. Yeah. Yeah. I will. Yeah. I will. Okay. We need to do it from the food from the backyard. It's really so sweet and delicious. And delicious. I agree. That's, I think a lot of people are growing melons now. And I think it would work really good. You know, so I, whatever you got in your backyard. Watermelon. Watermelon. So I remember with the watermelon backyard for a week. I love it. I love it. And it's for the vegetable. Mm. Oh my gosh. Everything. Well, where we are in Tucson right now, our friend Eva, you know she comes on radio shows too. We're taking care of her garden. She has cantaloupe growing, big cantaloupe. And she's got charred, charred, even okra growing in the desert. Tomatoes. And you know, so, and she's growing. Is it a spare case? I think she's like, it's, it's awesome. It's awesome. Very good. It's, it's, it's delicious. When you pick it up, you smell it? Or is it? Yeah. Oh, you gotta smell it. That's how you know. But, but it's, it's, it's, it's, it's, it's, it's different. Melly. Yeah. It's, it's, it's tough. It's, it's, it feels better. It feels better. Yeah, I know. You gotta have, and if you grow your own fruit and vegetables, so nice to have the early morning garden walks, you know, see what's going on. And for your kids to know and be part of it, you know, and you can grow your own food and you know where your food comes from. And if you get the heritage seats to grow things from the heritage, like, you know, if you do beets, they have, you get the ones that are all circular, like pink and white, kind of like candy striped beets. You get different colored tomatoes, all the different colors, potatoes and different colors. You don't have it. You didn't have it. You didn't have it really grow up. Yeah. You don't have it. Yeah. Once. Remember, I wanted tomato. No. Yeah. You know, but, well, these actually are really how they were way, way, way in older times, you know, before us, Ruth. And that, but you get like the carrots, the purple carrots, the orange carrots, the, you know, yellow carrots. Kids like that, man. They're like, I'm in. I want that. So I think that's cool. You know? Yeah. Good stuff. Well, Ruth, thank you as always, always fun to have you on this show. Thank you for having me. Thank you for having me. Ruth's book is out there now. You can get it. It's in its second edition. It's beautiful, beautiful colors. And you know, when you look and you open the, you know, see the photos of the food, it just feels very summery when you go in there. So when you get her book, it's really a good book for this time of year and every time, all times of year. But it is. It's got a Ruth Milstein dot com. You can get on an Amazon as well. And of course, as I said earlier, this recipe is linked in the episode notes, or go to blend radio and TV dot com and type in sherbet. And there's no, it's not sherbet. Like I was sherbet. I don't know. Apparently I'm making my own words. So it's not that. It's sherbet. All right. Thanks Ruth. You take care. Thank you all for joining us. Thank you so much for having me and. Thank you for listening to Big Blend Radio's Cooking with Love Show featuring Ruth Milstein. Keep up with Ruth and her recipes and her books at Ruth Milstein dot com. You can also keep up with Big Blend Radio at Big Blend Radio dot com. [MUSIC] (gentle music)