Strawberry Coconut Milk Sherbet
Local strawberries and a warm summer day calls for a frosty scoop of homemade sherbet.
This recipe couldn't be simpler, fresh juicy berries naturally sweetened with honey, enriched with coconut milk and whipped into a refreshing pink sherbet.
Gladys (my trusty KitchenAid stand mixer) and I have been on a bit of a bender lately, whipping up all manner of frozen treats. There's been a steady stream of gelato, sherbet, sorbet, and lots and lots of ice cream around here. I'll be sharing recipes for the best of the best over the coming weeks, Gladys is pretty excited about it.
Gladys
Coconut milk adds a rich creamy texture to this sherbet, but the flavour is all about the strawberries.
All you'll need is:
- 1 quart fresh local strawberries
- 1 cup full fat coconut milk
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup local honey (clover honey is the best)
- 1 teaspoon vanilla extract
Wash the strawberries and remove the hulls.
Combine all of the ingredients in the bowl of your food processor fitted with the steel blade and pulse until the mixture is smooth. You could also use a blender to puree the ingredients.
Freeze the sherbet in your ice cream maker according to the manufacturers instructions.
When finished churning, the texture should be similar to soft serve ice cream. You could serve it right away or transfer to a food storage container and store in the freezer for up to a week.
Since there's no sugar in the recipe, this sherbet will become quite hard after a few hours in the freezer. For easy scooping, let it soften up a bit in the fridge before serving, about 20-30 minutes.
For cocktail hour, try a frozen strawberry bellini. Just place a scoop of the sherbet into the bottom of a champagne flute and pour some chilled sparkling wine over top. Serve with a long narrow spoon, and let the slurping begin!
Be sure and check out this post featuring 3 Ingredient Vegan Vanilla Ice Cream it's a great introduction to frozen treats using coconut milk.
