When I was child, my favourite sweet was a Sherbet Fountain – the one with the liquorice stick in the middle. I wasn't that bothered about the liquorice, but I just loved sherbet. As an adult, I still love that sour and sweet tang, but now, I get my fix through things like Gin Sours... Not so healthy, but everything in moderation, right?
Another way to enjoy this sugary substance is by making this iced-sherbet recipe. For those of you who are unfamiliar with this addictive dessert, it's a hybrid of ice-cream and sorbet: slightly creamy, sweet and sour, all at once.
This is a vegan version, in one of my favourite flavours: blood orange. I make a classic sorbet base, whizz through some coconut milk, and freeze it – it really is that simple. I also add a teaspoon or two of vodka, which helps with the consistency and prevents it from freezing too hard, but it really doesn't matter much if you choose to omit it.
I use an ice-cream machine, but you don't have to – you'll just need to whisk the mixture every hour or so while it's freezing, until it's reached the right consistency.
I'd love to think I could make enough of this to save for summer, but it rarely lasts that long!
Approx 10-12 scoops
9-10 blood oranges, squeezed to make about 480ml juice.
1 cup caster sugar
Juice of 1 lemon
1-2 tsp vodka (optional or replace with adaption)*
400ml full-fat coconut milk, chilled
Toasted black sesame seeds
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