Everywhere I turn, food manufacturers are adding “blue raspberry” to their flavor lineups. Since it is nothing more than blue food coloring and sugar, I decided to create this sweet and lightly creamy dessert that highlights the taste of all-natural blue(berry)-raspberry.
¾ to 1cupblueberriesoptionally pureed and strained
¾ to 1cupraspberry pureeabout 8 ounces raspberries, pureed and strained
14ouncesfull-fat coconut milk or coconut cream
½cupsugarcan substitute agave nectar
1teaspoonlemon juice
¼teaspoonxanthan gum or guar gum optional, to help prevent ice crystals
Instructions
Put the berries, puree, coconut milk or cream, sugar, lemon juice, and gum (if using) in your blender and blend until smooth.
Refrigerate the berry mixture for at least 1 hour. Ensure that you have frozen the insert for your ice cream maker for at least 24 hours, if directed in the manufacturer’s instructions.
Churn the berry mixture in your ice cream maker according to the manufacturer’s instructions.
Pack the soft sherbet into a freezer-safe container and freeze for several hours or overnight for hard-packed ice cream. If it becomes too solid, let it sit at room temperature for 10 minutes before scooping.