Copyright © 2016 by Dina Cheney from THE NEW MILKS: 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks, published by Atria Books, a division of Simon & Schuster, Inc.
Strawberry “Buttermilk” Sherbet
SERVES
3PREP TIME
15 minCOOK TIME
1h 45 minIngredients
1 cup plain unsweetened coconut milk beverage (not canned)
1 tablespoon red wine vinegar
3 cups hulled strawberries (about 22 ounces)
¾ cup agave nectar
1 teaspoon vanilla extract
¼ teaspoon kosher salt
Directions
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In a small bowl, stir together coconut milk and vinegar, and let sit for 10 minutes. Pour into the food processor, and add the remaining ingredients. Puree until very smooth, about 1 minute. Chill, covered, until very cold, at least 2 hours.
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Freeze in an ice cream maker, following the manufacturer’s instructions (the churning process should take about 20 minutes). Scoop into a container, and freeze until the sherbet solidifies further, at least 3 hours.
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