Whole Orange Sherbet
Unlike most orange sherbet recipes, this one uses the whole orange instead of just its juice. It is not very sweet, but very deeply orange. Coconut milk makes it creamy enough to be a sherbet but also keeps it vegan, and Cointreau gives it a nice little zing and that silky soft texture.
Whole Orange Sherbet
Yield: About 1 quart (or 4 cups)
Cook Time: About 2 ½ hours
Ingredients:
- 4 oranges
- 2 cups coconut milk, divided
- 1/4 cup sweetener, or to taste (sugar, stevia, agave)
- 1 teaspoon vanilla extract
- 1 ounce Cointreau
Directions:
- Zest enough orange for 2 tablespoons of zest; set aside. Cut the ends off of each orange, trimming as little flesh as possible. Cut each into segments without pith and place in a bowl.
- Squeeze pith and membranes over a separate bowl to release all extra juice. Place orange segments in the freezer at least 30 minutes.
- Heat 1 cup of coconut milk in a saucepan over medium-low heat and stir in sweetener until completely dissolved. Allow to cool. Place orange, zest, juice, sweetened coconut milk, vanilla, and Cointreau in a blender and puree several minutes, until very smooth. For best results, freeze blender bowl and blade ahead of time.
- Pour mixture into a shallow, high-edged dish; cover and freeze. Every half hour or so, remove and break up freezing sherbet with a fork, releasing ice crystals from the sides. Repeat this four times or for 2 hours.
- Place broken up sherbet back into the blender and add remaining cup coconut milk. Blend just until smooth, adding water a little at a time if mixture is too thick to blend.
- Return to the freezer until set. Scoop and serve!