This Blood Orange Sherbet is creamy, slightly sweet and tart and dairy-free!
Every winter I look forward to blood orange season. They are just so magical and beautiful.
Their color just makes everything more bright and cheery, which is much appreciated during the cold, dreary winter.
The other week I wanted to transform the blood oranges into a festive dessert for Valentine's Day.
The first idea that came to mind was sherbet. First I wondered if people still ate sherbet. Let me know if you are a sherbet fan.
Sherbet seemed like the perfect way to transform the gorgeous blood orange juice into a festive Valentine's Day treat.
In traditional sherbet, the creaminess comes from heavy cream. To keep this sherbet dairy-free, full fat coconut milk creates a smooth, creamy sherbet that is completely vegan.
No one will even people able to detect that this sherbet is vegan.
This Blood Orange Sherbet is one of my favorite recipes that I have made for the blog. It's so creamy, smooth, a little sweet and tart.
Take advantage of blood oranges while they are in season and make this creamy, refreshing Blood Orange Sherbet.
Blood Orange Sherbet
Blood Orange Sherbet is creamy, slightly sweet and tart and dairy-free.
Ingredients
- 2 Cups Blood Orange Juice {about 10-12 oranges depending on size}
- 1 Cup Cane Sugar
- Juice of 1 Lemon
- Pinch of Sea Salt
- 1 13.66 ounce Can Full Fat Coconut Milk
- 2 teaspoon Orange Liqueur
Instructions
- In a blender, add the blood orange juice, sugar, lemon juice, salt and coconut milk. Blend until smooth. Using a fine mesh strainer, strain the mixture into a large bowl or storage container. I use my large pyrex measuring up with a storage lid. Chill the mixture until cold, at least 2-3 hours.
- Pour the chilled mixture into an ice cream maker. Add the orange liqueur. Process until it is the consistency of soft serve ice cream, about 20-25 minutes depending on your ice cream maker.
- Transfer to a storage container and place parchment paper directly onto the sherbet. I like to use a loaf pan for this. Freeze for 3 hours, or until firm.
Notes
The prep time includes the chilling time for the bowl of your ice cream maker. The day before you want to make the sherbet, freeze the bowl overnight.
The cook time includes the amount of time needed for the sherbet to firm up in the freezer.
Xo Jeni
Nancy
More of a question... could I use almond milk instead of coconut?
Jeni
I haven't made this recipe with almond milk, so I'm not sure how it would turn out. I like to use full-fat coconut milk because it recreates a creamier sherbet. The almond milk won't create a thick, creamy sherbet.
Jhaden
What if you don’t have an ice cream maker?
Jeni
I haven't made this recipe without an ice cream maker, so I'm not sure how it would turn out without one.