Creamy, comforting and oh so orangey. This frozen egg-free, dairy-free treat is a direct line to childhood days. vegan + gf *Time below does not reflect the time it takes to chill and freeze the sherbet.
Prep Time 20minutes
Total Time 20minutes
Author Vanilla And Bean
2COrange Juicefresh-squeezed Murcott Mandarins (482 g of juice). This will require 2-3 lbs of oranges (1 - 1.4 kg). Refrigerate the oranges overnight if possible.
1 1/2CCoconut Milk, full fat, from a can, cold385g (1 Can)
2TbsOrange Zest2 small oranges (12 g)
The night before making the sherbet, place the oranges and coconut milk in the refrigerator. Place the ice cream maker's freezer bowl in the freezer.
In a high speed blender (or a food processor), blend the orange juice, lemon juice, sugar, salt, vanilla extract, and coconut milk until the sugar is dissolved. Strain into a large bowl. Add the orange zest. Stir. Refrigerate until mixture is 40F or less (I refrigerated mine overnight to reach appropriate temperature).
Process mixture in an ice cream maker according to the manufacturer's directions. When finished, the sherbet will be like soft-serve (mine took 25 minutes).
While the sherbet is processing, line a storage container with parchment paper and place in the freezer. Once frozen, spoon the sherbet into the storage container making sure to redistribute the zest evenly as it tends to get stuck and clump up on the mixer attachment.
Place a piece of parchment paper directly on the surface of the Sherbet and freeze until desired consistency. I freeze mine overnight, but a softer serve consistency can be enjoyed in about three hours. Serve in a bowl or cone. Store for up to two weeks in the covered container in the freezer.