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Blackberry Coconut Sorbet
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.
Prep Time
20
mins
Cook Time
1
hr
Total Time
1
hr
20
mins
Course:
Dessert
Cuisine:
Plant-Based
Keyword:
banana free recipe, nut free recipe
Servings:
4
Calories:
195
kcal
Author:
Jen Hansard
Ingredients
2
cups
blackberries
fresh or frozen
1
can
coconut milk
½
cup
organic evaporated cane juice
or any natural sweetener of your choice
1
tablespoon
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
Bonus: No ice cream maker needed for this recipe!
Nutrition
Calories:
195
kcal
|
Carbohydrates:
35
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
80
mg
|
Potassium:
129
mg
|
Fiber:
4
g
|
Sugar:
29
g
|
Vitamin A:
154
IU
|
Vitamin C:
17
mg
|
Calcium:
21
mg
|
Iron:
1
mg