Description
A nice compromise between sorbet and ice cream, this sherbet is make with rich coconut milk to be diary free, too. Creamy, comforting and oh so orangey. Adapted from Alton Brown’s Recipe.
Ingredients
Scale
- 2 C Orange Juice, fresh squeezed Murcott Mandarins
- (482 g of juice). This will require 2 to 3 lbs of oranges (1
- 1.4 kg). Refrigerate the oranges overnight if possible.
- 1 Tbs Lemon Juice (4 g)
- 1 C Granulated Evaporated Cane Juice Sugar (210 g)
- 1/8 tsp Sea Salt (2 g)
- ½ tsp Vanilla Extract (I use Rodelle Organic) (4 g)
- 1¾ C, or 13.6 oz can Full Fat Coconut Milk, refrigerated
- overnight (382 g)
- 2 Tbs Orange Zest, 2 small oranges (12 g)
Instructions
- The night before making the sherbet, place the oranges and coconut milk in the refrigerator. Place the ice cream maker’s freezer bowl in the freezer.
- In a high speed blender (or a food processor), blend the orange juice, lemon juice, sugar, salt, vanilla extract, and coconut milk until the sugar is dissolved. Strain into a large bowl.
- Add the orange zest. Stir.
- Refrigerate until mixture is 40F or less (I refrigerated mine overnight to reach appropriate temperature).
- Process mixture in an ice cream maker according to the manufacturer’s directions. When finished, the sherbet will be like softserve (mine took 25 minutes).
- While the sherbet is processing, line a storage container with parchment paper and place in the freezer.
- Spoon the sherbet into the storage container making sure to redistribute the zest evenly as it tends to get stuck and clump up on the mixer attachment.
- Place a piece of parchment paper directly on the surface of the Sherbet and freeze until desired consistency. I freeze mine overnight, but a softer serve consistency can be enjoyed in about three hours.
- Serve in a bowl or cone.
- Store for up to two weeks in the covered container in the freezer.
- Category: Dessert
- Cuisine: Dairy Free