Preheat your oven to 300 degrees F (150 degrees C).
cut the strawberries in half (or quarters if using large strawberries) and toss
with the corn syrup. Place on a baking sheet and bake in preheated oven,
stirring occasionally, until the color of the strawberries intensifies and the
syrup is thick, about 45 - 60 minutes. Remove from oven, let cool, then place in your food processor. Add
the sugar, lime or lemon juice and Limoncello (if using), and process until
smooth. Transfer to a large bowl and stir in the yogurt and cream. Cover and
place in the refrigerator until chilled (several hours or overnight).
mixture to the chilled container of your ice cream machine and process according
to the manufacturer's instructions. Once made, transfer the sherbet to a chilled
container and place in the freezer for a couple of hours before serving. For
longer storage you may have to transfer the sherbet to the refrigerator for
about 20 -30 minutes before serving to soften.
1 pound (454 grams) fresh
1/4 cup (60 ml) light corn
1/4 cup (50 grams) granulated white
sugar, or to taste
1 tablespoon fresh lime or
1 tablespoon Limoncello
1/4 cup (60 ml) plain
yogurt, sour cream, or creme fraiche
3/4 cup (180 ml) heavy
Note: Heavy Cream
or Heavy "Whipping" Cream has a 36 - 40% butterfat content.