True Blue Raspberry Sherbet
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.
Servings 8
Calories 177kcal
Ingredients
- ¾ to 1 cup blueberries optionally pureed and strained
- ¾ to 1 cup raspberry puree about 8 ounces raspberries, pureed and strained
- 14 ounces full-fat coconut milk or coconut cream
- ½ cup sugar can substitute agave nectar
- 1 teaspoon lemon juice
- ¼ teaspoon xanthan 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.
Nutrition
Calories: 177kcal | Carbohydrates: 21g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 9mg | Potassium: 173mg | Fiber: 2g | Sugar: 16g | Vitamin A: 25IU | Vitamin C: 10.9mg | Calcium: 18mg | Iron: 1.9mg