Winter, Sweet

Blood Orange Sherbet

When I was child my favourite sweet was a Sherbet fountain, you know the one with the liquorice stick in middle. I wasn‘t so bothered by the liquorice but just loved sherbet. As an adult I still love the sour and sweet taste of sherbet, I get my fix through things like Gin Sours! Not so healthy, but everything in moderation right?

Another way to get my fix of this highly addictive sugary substance is through Iced Sherbet, for those of you who are unfamiliar with it, it‘s a hybrid of Ice-cream and Sorbet. Slightly creamy, sour and sweet at the same time.

This is my vegan version in one of my favourite flavours, Blood Orange. I make a classic sorbet base and wiz through coconut milk, it‘s pretty much that simple. I also add a teaspoon or two of vodka, this helps with the consistency and to help prevent it freezing too hard, but it really doesn‘t matter much if you omit this, it will not affect the taste at all.

I use an ice-cream machine, but you don‘t have to. You will just need to whisk the mixture every hour or so vigorously with a fork, until it‘s frozen to right consistency.

I would love to think that I could make enough to save for summer, but it rarely lasts that long!

SERVES:
Approx 10-12 scoops

Ingredients

9-10 blood oranges depending on size. About 2 cups of juice.

1 cup caster sugar

I tin of full fat coconut milk, you only want the thick part from the top.

Juice of 1 lemon

1-2 tsp vodka (optional)

To serve

Toasted black sesame seeds (optional)]

Instructions

  1. If using an ice cream machine make sure you have frozen the cylinder the day before. Also it is a good idea to chill the can of coconut milk, as depending on the brand sometimes it‘s runny, and what you want is to be able to scoop off the thick cream topping from the top of the tin. It doesn‘t matter if a little liquid gets in too. I didn‘t need to as the brand I use always has a solid top. Biona Organic.
  2. Roll each orange on the worktop to help release the juices, cut in half and squeeze out as much juice as you can, into a bowl. I used a little old fashioned hand juicer.
  3. Scoop out all the seeds from the juice and place a cupful of the juice in a pan with the sugar, on a low to medium heat, dissolve the sugar into the juice without heating too much. This should not take long, you want all the sugar to have dissolved into the juice.
  4. Pour that mix, along with the remaining cupful of juice in a high speed blender/food processor/nutribullet or whatever you have, with the lemon juice, vodka if using and the coconut milk.
  5. Blitz for a minute or two until perfectly smooth. Strain through a sieve into a bowl or plastic container, cover and chill for a good 2 hours, before adding it to the ice-cream machine or freezing it.
  6. Once it has completely chilled set up your your ice-cream maker and add the mix, keep churning until you have a soft serve consistency about 20 minutes.
  7. When this is achieved, empty into desired container, I like to use a loaf tin, smooth the top and cover with a piece of baking paper, freeze for an hour or so or until ready to serve.
  8. Alternatively, place the mix in your plastic container or a loaf tin, cover with cling film and every hour or so go to it and fork it vigorously to break up the ice crystals that are forming. Repeat this until you have a similar soft serve consistency. When that is achieved, smooth the top and cover with a piece of baking paper.
  9. If you‘re eating it in a few day or hours, you may want to take it out 5-10mins before serving in order for it to be easily scooped. Having said that it never seems to freeze so hard you cannot scoop it, mine always has the perfect consistency.
  10. It works very well with a little toasted black sesame sprinkled on top.

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