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BLACKBERRY COCONUT SORBET: A DELICIOUS, DAIRY-FREE ICE CREAM


Blackberry Coconut Sorbet

Thanks to creamy coconut milk, this 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!

Print

BLACKBERRY COCONUT SORBET

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Category: Dessert

Scale

Ingredients

  • 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

Instructions

  1. Purée blackberries, coconut milk, cane juice, and lemon in a high-speed blender.
  2. Strain through a fine mesh sieve into a freezer proof bowl.
  3. Cover tightly and place in freezer for about an hour.
  4. Remove and stir well with a whisk (be sure to re-incorporate any frozen sorbet around the edges).
  5. Place back in freezer and repeat every hour until the sorbet is thick and scoopable.
  6. After the final whisking, place back in the freezer for an hour so the mixture can firm up.
  7. Serve and enjoy!

Notes

*Bonus: No ice cream maker needed for this recipe.

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  1. Ashley

    August 31st, 2016 at 2:11 pm

    I was looking for some inspiration for my blog and I have to say I love this recipe. I’ve been trying to cut down on the amount of dairy and this is perfect! I wrote a similar post containing berries: http://lavieaxd.com/berry-madness-smoothie/

  2. SGS Rawkstar

    August 31st, 2016 at 5:24 pm

    Rawesome! Thanks for sharing, Ashley!

  3. Fitness Dietitian Em

    September 8th, 2016 at 11:20 am

    Sharing this with my clients 🙂

  4. SGS Rawkstar

    September 8th, 2016 at 12:12 pm

    Rawesome! Thanks for sharing!

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