Summer is really, truly here now! Sun and warm breezes, lots of cycling. Long enough days to stay up a little later and wake up a little earlier. Good times and sunshine call for a constant supply of frozen treats in this house, so I whipped up a batch of sherbet.
Shebet is nice because it has the refreshing qualities of a fruity sorbet, but a richer taste because of the “milk” added to it. It’s still lighter and slightly icier than full-milk ice cream, so I feel like it justifies eating some every night after supper.
This specific recipe departs from the usual orange sherbet to include notes of lime and grapefruit, preventing it from being too sweet or cloying. This scoops beautifully right out of the freezer without needing to be thawed at all – all the more reason to consume it often!
An original recipe by Agent Minty
- 1 large red grapefruit
- 2 large navel oranges
- 1 lemon
- 4 limes, or 1 lime + 1/4 cup bottled lime juice
- 1 cup drained, tinned mandating orange segments
- 1/2 cup golden syrup (like Rogers syrup or dark corn syrup)
- 1 1/2 cup sugar
- 1/4 tsp salt
- 1 can light coconut milk
- 1/2 + 1/4 cup almond milk, divided
- 1 1/2 Tbsp corn starch
- 1 1/2 Tbsp rum
- 1 tsp vanilla extract
- Juice all of the citrus fruits.
- Shred the zest from: 1 orange, 1/2 lemon, 1/4 grapefruit, 1 lime.
- In a food processor or blender, puree canned orange segments and citrus zest.
- Combine juice, zest mixture, syrup, and sugar in a large saucepan.
- Stir mixture over medium heat until sugar and syrup are dissolved.
- Add coconut milk and 1/2 cup almond milk and bring to a low simmer.
- Meanwhile, whisk together 1/4 cup almond milk and corn starch.
- While juice mixture is simmering, add in corn starch mixture and stir until glossy and slightly thickened, about three minutes.
- Remove from heat and allow to cool until lukewarm.
- Stir in rum and vanilla, then store in fridge for at least two hours until completely cold.
- Freeze ice cream in your machine according to the manufacturer’s directions.