Coconut Sorbet With Summer Berries

Red, white and blue non-dairy frozen dessert. Image by Liza Schoenfein

By Liza Schoenfein June 27, 2016

Coconut milk offers the richness of cream without the dairy. Red and blue berries dot the white sorbet, lending it a distinctly patriotic appearance, perfect for the Fourth of July — or any hot summer day.

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Makes 1 quart

2 15.5-ounce cans coconut milk
¾ cup sugar
2 teaspoons vanilla extract
1 tablespoon lemon juice
½ cup unsweetened shredded coconut
Fresh blueberries and sliced strawberries for garnish

1) Combine ingredients in a bowl and chill for at least an hour.

2) Process chilled mixture in an ice cream maker according to manufacturer’s instructions, 25–30 minutes.

3) For serving, scoop into glass bowls and garnish with berries.

Liza Schoenfein is the food editor of the Forward. Contact her at [email protected] or on Twitter, @LifeDeathDinner

Liza Schoenfein is a former food editor of the Forward and author of the blog Life, Death & Dinner. Follow her on Instagram @LifeDeathDinner.

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