Coconut Apricot Sorbet
Cookbook
Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats
Published by Houghton Mifflin Harcourt
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
Total Timeunder 4 hours
Make Ahead RecipeYes
Kid FriendlyYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursedessert
Dietary Considerationegg-free, lactose-free, peanut free, soy free, vegan
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
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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.
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Cover and refrigerate until it reaches 40°F, about 3 hours.
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Add the coconut and stir well.
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Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.
2008 Sally Sampson
