Inspired by Zingers, a childhood favorite, this vegan confection tames the acidity of summer raspberries with sweet coconut milk. Refreshing and creamy, this sherbet pairs well with lazy summer afternoons.
ingredients
yield: about 1 quart
12 Oz (1 1/2 Cups) Raspberry Puree
16 oz (2 Cups) Coconut Milk
8 oz (1 Cup) Corn Syrup
1-2 Tablespoons Sugar, if needed, to taste
1 Teaspoon Vanilla
1/8 Teaspoon Table Salt
deviations & tips
The corn syrup helps achieve scoopability with less sugar and fat. You can substitute 1 to 1 1/3 cup sugar for the corn syrup, but the sherbet will be icier.
Straining your puree gives you the smoothest texture, but isn’t strictly necessary for blueberries or strawberries or if you’re using a high speed blender. About a pound of berries will yield about 12 oz of strained puree.
Shake can of coconut milk so that it is properly mixed before measuring.
the method
In a blender or food processor, puree the raspberries. If you’re straining your berries, place a mesh sieve in a large bowl. Pour the puree into the sieve. With a rubber spatula, push the berries through the sieve to separate the juice from the seeds. Make sure you end up with 12 oz or 1 1/2 cups of puree.
Straining saves your teeth from crunching into frozen seeds!
In a small saucepan combine the coconut milk and corn syrup. Heat over medium, stirring often, until mixture just starts to bubble. The coconut solids should be melted. Remove from heat. ALTERNATIVELY, you can skip melting on the stove if you have a high speed blender. Just blend the coconut milk on high for about 5 minutes or according to the manufacturers instructions for soup. You just want to make sure it’s melted and the fat is fully incorporated into the liquid.
Combine coconut mixture with raspberry puree and blend in vanilla and salt. You can do this by hand or in the blender on low speed. Add sugar to taste; keep in mind that the batch will taste less sweet after freezing. Let cool to room temperature and put mixture into the refrigerator until COMPLETELY chilled (about 40 degrees). This will take 6 to 8 hours.
Churn mixture in ice cream machine for about 25-45 minutes or according to the manufacturers instructions. The sherbet should resemble soft serve. Transfer to a quart container and freeze for 2 to 4 hours or until firm.
If desired, top with toasted coconut and additional berries. Enjoy!
Blackberry and raspberry coconut sherbet