Blood Orange Sherbet {Vegan}
When I saw these gorgeous blood oranges, I just had to try a few recipes using them. The dark red orange becomes a softer peach color in this sherbet. This same recipe can be used as a granita. You just have to scape the ice with a fork every so often as it continues to freeze to form the ice crystals.
Ingredients
- 1-1/2 C Blood Orange Juice reserve 1/2 cup for the sugar syrup
- 1/2 C granulated sugar vegan
- 1/8 tsp Salt
- 1/2 Tbl Fresh Lemon Juice
- 1/2 C plus 1/8 C Coconut Milk
- 1/4 C Blood Orange Segments diced and chilled
Instructions
- Juice the blood oranges.
- Using 1/2 C of that juice, add to the 1/2 C sugar in a medium saucepan over medium heat until sugar is dissolved. Reduce the heat to low and simmer for about 5 minutes. Remove from heat and add the salt.
- Transfer this syrup to a heat proof bowl and chill. Chill the juice as well.
- Once chilled, mix the juice and lemon juice into the syrup mixture. Stir in the coconut milk.
- Pour into your ice cream maker (or you can use a Vitamix, or other high speed blender to process to a soft serve stage). Follow your manufacturer's suggestions.
- Add the chilled, diced orange segments while soft and place in a freezer safe bowl to continue to freeze.
- NOTE: If you prefer to use this mixture as a granita, simply scrape with a fork every half hour or so to create the ice crystals.
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