Strawberry lime sherbet

tangy strawberry lime sherbet

This dessert is dairy free and has a tangy, tart little zing to it. I only used 2 tbsp pure maple syrup for 4 servings but you can add a hair more at your discretion.

Key here is to check this often as it freezes and scoop it out it before it gets too hard. You can always melt it back up later but it’s better if you catch it on the way to hard.

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Tangy Strawberry Lime Sherbet Recipe

In small sauce pan, bring coconut milk to a gentle boil, stirring in honey or maple syrup. Simmer, stirring often, til thick and reduced, about 20 – 30 min. Coconut milk will darken slightly when condensed. Set aside in a glass or ceramic bowl to cool.

In food processor, blend cooled condensed coconut milk with strawberries, lime juice and lime zest til smooth. Pour into container and freeze for 2 to 4 hours til just barely firm. Scoop and enjoy!

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Note: Sherbet will keep in your freezer for about a month. Remove from freezer to soften about 5 or 10 min before serving.

* When I say “coconut milk” … Not the kind that’s a milk substitute like what you’d pour over cereal but the pure, thick kind that’s more like a cream. The former is thin and runny with ten million ingredients but the latter is just coconut milk period end of story. Natural Value makes Coconut Milk with no guar gum, in a BPA-free can, yaay! And Let’s Do Organic offers pure, 100% Creamed Coconut in a nice little carton. We like that!

** You can use packaged frozen strawberries but I freeze fresh organic strawberries or strawberries from my garden, which tend to be sweeter and more flavorful. Totally up to you! 🙂


Strawberry lime sherbet

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