Thanks to creamy coconut milk, this Blackberry Coconut sorbet is filled with loads of melt-in-your-mouth deliciousness! The blackberry and coconut flavors complement each other splendidly, while the floral notes of the St. Germain liqueur provide a light, refreshing finish. This vegan-friendly ice cream is both egg and dairy-free, and is sure to be a hit amongst your family and friends!
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Looking for a refreshing, beautiful dessert? Look no further than this scrumptious creation. Fun to serve with coconut whipped cream and fresh berries.
2 cups fresh or frozen blackberries
1 light coconut milk ( 15oz can)
½ cup organic evaporated cane juice (or any natural sweetener of your choice) Juice of
½ large lemon
Purée blackberries, coconut milk, cane juice, and lemon in a high-speed blender.
Strain through a fine mesh sieve into a freezer proof bowl.
Cover tightly and place in freezer for about an hour.
Remove and stir well with a whisk (be sure to re-incorporate any frozen sorbet around the edges).
Place back in freezer and repeat every hour until the sorbet is thick and scoopable.
After the final whisking, place back in the freezer for an hour so the mixture can firm up.
Serve and enjoy!
*Bonus: No ice cream maker needed for this recipe.
Category: Dessert Method: Blending Cuisine: American
Keywords: Blackberry Coconut Sorbet