Coconut Apricot Sorbet

Recipe by: Sally Sampson | from Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats

Cookstr

Course: Dessert

Total Time: Under 4 Hours

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph DeLeo

Often used interchangeably on menus, there is actually a big difference between sorbet and sherbet (aka sherbert). Sorbet is made from iced fruit juice or puree and contains no milk, no cream and no eggs. Aside from being eaten as a dessert, sorbet is often served as a palate cleanser between courses. Sherbet is a cross between ice cream and sorbet: essentially a form of sorbet that contains milk and eggs. It is often served as a lower fat alternative to ice cream.

Yield: MAKES 1½ TO 2 PINTS

INGREDIENTS

½ cup white sugar
½ cup boiling water
2 cups unsweetened coconut milk
2 cups unsweetened apricot juice
1 cup unsweetened coconut flakes

Directions

Place the sugar and boiling water in a medium bowl and stir until the sugar has dissolved. Add the coconut milk and apricot juice and stir to combine.

Cover and refrigerate until it reaches 40°F, about 3 hours.

Add the coconut and stir well.

Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

Calories 344kcal (17%)

Calcium 27mg (3%)

Vitamin C 42mg (70%)

Vitamin A 8mcg RAE (0%)

Potassium 409mg

Magnesium 57mg