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Coconut Apricot Sorbet

Updated February 23, 2016
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Often used interchangeably on menus, there is actually a big difference between sorbet and sherbet (aka sherbert). Sorbet is made from iced fruit juice or puree and contains no milk, no cream and no eggs. Aside from being eaten as a dessert, sorbet is often served as a palate cleanser between courses. Sherbet is a cross between ice cream and sorbet: essentially a form of sorbet that contains milk and eggs. It is often served as a lower fat alternative to ice cream.

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationdessert

Equipmentice cream maker

Five Ingredients or LessYes

Mealdinner, lunch

Moodfestive

Taste and Texturecreamy, fruity, nutty, sweet

Type of Dishsorbet

Ingredients

  • ½ cup white sugar
  • ½ cup boiling water
  • 2 cups unsweetened coconut milk
  • 2 cups unsweetened apricot juice
  • 1 cup unsweetened coconut flakes

Instructions

Place the sugar and boiling water in a medium bowl and stir until the sugar has dissolved. Add the coconut milk and apricot juice and stir to combine.

Cover and refrigerate until it reaches 40°F, about 3 hours.

Add the coconut and stir well.

Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.

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