One of the things I love the most about the summer season, is all the fresh fruit! There’s nothing better than stopping by our local berry stands and having so much to choose from. If I had my choice, raspberries and blackberries would be at the top of my list, but really, it’s hard to go wrong. I’ve been thinking a lot lately about recipes and treats to share for the fourth of July. I still can’t believe it’s now just 10 days away! Since we usually host a small group for the 4th, and dessert is always on the menu…and I mean always, coming up with a festive treat has been at the top of my list.
Last year I made mini berry baked pies which turned out really great, but this year I’m going the frozen route.
So let’s talk sorbet. My absolute fave! I love it because it’s dairy free and usually vegan. It’s a great alternative for my daughter and I to enjoy and with tons of flavor options to choose from. For this red white and blue sorbet, I blended fresh raspberries with coconut (4 ingredients total) which when frozen turns into a creamy fruity concoction. No ice cream machine is necessary!
It’s true. You can easily make this fruit sorbet without an ice cream machine. In fact, you can even make it up to a few days in advance. The coconut cream helps keep this sorbet blend smooth, as does the simple syrup.
Frosty, festive and 4th of July worthy. A must make this summer season.Print
A fruity and creamy blend of fresh raspberries and coconut make up this fresh and delicious sorbet. Garnished with blueberries for a festive 4th of July touch.
- 4 heaping cups fresh organic raspberries rinsed
- 1/3 cup lemon juice
- 1/2 cup full fat coconut cream (separated from coconut water – see instructions below)
- 1 1/4 cups organic sugar
- 1 1/4 cups water
- Fresh blueberries, raspberries & coconut for garnish.
- Place can of full fat coconut milk in the fridge to chill. Once full chilled remove from fridge and open can from the bottom. Drain out coconut water and spoon out 1/2 cup of the solidified coconut cream into a dish. Set aside.
- Create simple syrup by heating together water and organic sugar. Allow mixture to come to a rolling boil and then continue to boil for 2 minutes. Remove from heat and allow to completely cool.
- While the simple syrup is cooling squeeze your lemons into a separate dish and set aside.
- Blend raspberries, lemon juice and coconut cream in a food processor until smooth.
- Pour in your simple syrup and continue to process on high for 1-2 minutes.
- Pour raspberry, coconut and sugar mixture into a stainless steel pan or dish, using a strainer to catch all the seeds. Discard seeds.
- Place mixture in the freezer, and freeze for about 2 hours.
- It should already have the consistency of a sorbet, but to make it even creamier, remove all sorbet from the steel dish and place it back in the blender/processer.
- Blend/mix on high for about 1 more minute, and then cover and place back in the freezer in the same steel dish for at least 2 more hours. You can also freeze overnight, just allow a few minutes to thaw before serving.
- Serve in fresh cut coconut shells or in your favorite dish or cone. Garnish with blueberries, raspberries and freshly grated coconut. Enjoy!
- This recipe is vegan and dairy/gluten free.
If you’re feeling fancy, you can serve the sorbet in coconut shells as I did, or just keep things simple and casual. It’s all on how you’re feeling and the amount of time you have on your hands. Actually, the coconut shells can be a bit of a pain to open..it took me way too much time to and a hammer to get mine to crack, so I’m also open for tips and suggestions if any of you have coconut opening skills.
Also, feel free to adjust the fruits to suit your tastes. The possibilities are endless!
I’m planning more 4th of July recipes to go along with this fresh fruit sorbet. More on that soon!
Today’s post titled: Raspberry Coconut Sorbet, was seen first on Posh Little Designs. All Rights Reserved 2016.