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Raspberry, coconut and lime sorbet » Simple and Healthy Recipe! ✅

This was what I started with earlier this week when I decided to make Italian ice cream. But I felt like the lime trumped the raspberry (especially the AMOUNT of lime), so I left it in the freezer while I kept thinking about it. Raspberries weren’t cheap, you know, and I hated to throw it all away. And I kept remembering my cooking instructor telling me “when you make a mistake, find a way to make it work for you.” Then I remembered Hardlikearmour’s delicious Lime in the Coconut Float and so came a can of coconut milk. Then I was afraid that the raspberry flavor was being overshadowed, so taking inspiration from Lapadia’s Raspberry Coconut Cream Pie, I added a cup of fresh raspberries and voila, a fabulous sorbet that now I can’t stop eating. Sometimes you need a town. It is really unusual and unusually good! One tip: do it the day before you devour it for best results! Note on egg white: I didn’t do this without egg white, but you could probably remove it. The result will be that the texture will be a bit harder and not as smooth or creamy. —TheWimpyVegetarian

ingredients
  • 5 cups raspberries, divided

  • 1 1/4 cup agave syrup

  • 1 cup of Prosecco

  • 1 cup of water

  • zest of ½ lemon

  • zest of 1 lime

  • 1 teaspoon lemon juice

  • 1 tablespoon lime juice

  • ¼ cup mint leaves

  • 1/2 teaspoon kosher salt

  • 2 egg whites

  • 1 can of coconut milk

Indications
  1. Combine 4 cups of raspberries with the next 3 ingredients in a large pot and mash the raspberries with the bottom of a baking dish or potato masher.

  2. Add the rest of the ingredients EXCEPT the egg whites and coconut milk. Bring to a boil and reduce to a boil. Simmer until the berries break up completely in the liquid, about 10 minutes. Bring to room temperature and strain in a chinois to remove all seeds, husk and mint leaves.

  3. Beat the egg whites until stiff until soft. Add them to the strained raspberry puree. Use a whisk to mix well.

  4. Pour into an 8″ X 11″ pyrex pan or something similar. The depth of the mash should be between 1″ and 2″ deep. Put in the freezer for a couple of hours. After a couple of hours there should be partial freezing, especially around the edges. Using a spoon, mix the partially frozen part with the unfrozen part. Continue to check every 30 minutes or so, stirring each time to fully incorporate the frozen portion.

  5. When the raspberry ice is solid enough, remove it from the freezer. Empty one can of coconut milk into the bowl of a planetary mixer fitted with a paddle attachment and mix for one minute on medium speed if the milk has separated. Then add the raspberry ice mixture and stir over medium-high heat to mix well for about 1 minute. Add the last cup of fresh berries. Return it to the pan and place it back in the freezer for 2 hours or until frozen.

  6. Before serving, place individual serving bowls in the freezer for at least 30 minutes. Pick up a straw and enjoy!

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