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Blackberry Coconut Sorbet
Servings:
4
Author:
Jen Hansard
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Looking for a refreshing, beautiful dessert? Look no further than this scrumptious blackberry Coconut Sorbet recipe. Fun to serve with coconut whipped cream and fresh berries.
Ingredients
2
cups
blackberries
fresh or frozen
1 ½
cups
coconut milk
canned, 13.5oz
½
cup
organic evaporated cane juice
1
tbsp
lemon
juice
Instructions
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.
Notes
No ice cream maker needed for this recipe.
Swap blackberries with the berry of your choice.
The evaporated cane sugar can be swapped with the
natural sweetener
of your choice.
Nutrition
Calories:
178
kcal
,
Carbohydrates:
35
g
,
Protein:
1
g
,
Fat:
5
g
,
Saturated Fat:
5
g
,
Polyunsaturated Fat:
0.2
g
,
Monounsaturated Fat:
0.04
g
,
Sodium:
63
mg
,
Potassium:
130
mg
,
Fiber:
4
g
,
Sugar:
29
g
,
Vitamin A:
155
IU
,
Vitamin C:
17
mg
,
Calcium:
22
mg
,
Iron:
0.5
mg