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!
Approx 10-12 scoops
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)
Toasted black sesame seeds (optional)]
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