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

3

PREP TIME

15 min

COOK TIME

1h 45 min

Ingredients

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

  1. 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.

  2. 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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