Simple Green Smoothies
Creamy Blackberry Coconut Sorbet
Blackberries, canned coconut milk, cane sugar syrup and a squeeze of lemon blend into a creamy, deep purple coconut sorbet with no ice cream maker. Stir a few times as it freezes and you get a thick, scoopable dairy-free dessert.
Ingredients
- 2 cup blackberries
- 1 ½ cup coconut milk canned, 13.5oz
- ½ cup cane sugar syrup
- 1 tbsp lemon juice
- 1 tbsp shredded coconut flakes optional
Instructions
- Set aside a few blackberries for topping. Purée the remaining blackberries, coconut milk, cane sugar syrup and lemon juice in a high-speed blender until smooth.
- Strain through a fine-mesh sieve into a freezer-safe bowl; a shallower bowl will freeze faster. Cover tightly and freeze for about 1 hour.
- Whisk well, scraping in any frozen sorbet from the edges. Return to the freezer and repeat every hour until the sorbet is thick and scoopable.
- Serve topped with the reserved blackberries and coconut flakes, if using.
Recipe Notes
- Ice Cream Maker: If you have one, churn the strained mixture according to the manufacturer's directions instead of whisking it every hour.
- Fruit Swaps: Raspberries, strawberries or mango work in place of the blackberries.
- Sweetener Swaps: Maple syrup or another liquid natural sweetener can replace the cane sugar syrup.
- Freezing: Keep it tightly covered in the freezer for up to 2 weeks, and let it sit at room temperature for 5 to 10 minutes before scooping. For a softer set, stir 2 tablespoons vodka into the mixture before freezing.
Nutrition
Serving: 1cup | Calories: 178kcal | Carbohydrates: 35g | Protein: 1g | Fat: 5g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 63mg | Potassium: 130mg | Fiber: 4g | Sugar: 29g | Vitamin A: 155IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 0.5mg
