Fresh Strawberry Sherbet

Combine the sliced fresh strawberries and sugar in a large bowl, stirring gently to coat the strawberries evenly. Let the mixture sit at room temperature for 10 minutes to allow the strawberries to release their juices.

Strain the strawberry mixture through a fine-mesh sieve into a separate bowl, pressing gently on the solids to extract as much juice as possible. Reserve both the strawberry juice and the sliced fruit.

Pour the strawberry juice into a blender and add the milk, orange juice, and ground cinnamon. Blend on high speed for 1-2 minutes until the mixture is smooth and well combined.

Add the reserved sliced strawberries to the blender and pulse 3-4 times until the fruit is broken down but some small pieces remain for texture.

Pour the sherbet mixture into a shallow freezer-safe dish or ice cream maker bowl. If using a freezer, cover tightly with plastic wrap or a lid.

If freezing in a dish, place in the freezer and stir the mixture vigorously with a fork every 30 minutes for 2-3 hours until it reaches a slushy, creamy consistency. Alternatively, follow the manufacturer's instructions if using an ice cream maker.

Scoop the sherbet into serving bowls or cones and serve immediately while it maintains a soft, scoopable texture.