This Orange Sherbet can be made with regular milk, but I prefer the dairy-free version. I use coconut milk because it picks up the flavor of the orange and lemon better than almond milk. (The almond flavor could override the citrus flavors.) If you have a suggestion for a vegetarian/vegan gelatin substitute let me know in the comments below. I’d love to try it!
Ingredients:
  • 1 package (3 oz.) orange gelatin (with sugar)
  • 1 cup boiling water
  • 3-3/4 cups coconut milk
  • 3/4 cup sugar
  • Juice of 1 lemon
  • Optional: toppings of mini chocolate chips, coconut, sprinkles, etc.
Materials:
  • Measuring cups
  • Large bowl
  • Freezer-tray or metal loaf pan
  • Electric beater
Directions:
1.  In large bowl add boiling water and sprinkle in gelatin.  Stir until completely dissolved.  Add sugar and stir until dissolved.  Add coconut milk and lemon juice.
2.  Pour into a freezer-tray or metal loaf pan.  Freeze until three-fourths frozen (depending on container about 4 hours or more).  Meanwhile put beaters into freezer.
3.  Take out mixture from freezer and scoop out contents into a large bowl.  Remove beaters from freezer to use.  Whip sherbet until creamy.  Return to tray/pan and freeze until firm.
Sprinkle with favorite toppings if desired. I used dairy-free, soy-free dark chocolate chips.

 

Books available at Amazon.com or wherever books are sold.

 

Spread the love
%d bloggers like this: