Silky smooth, delicious, decadent dairy-free, gluten-free, raw vegan pomegranate juice and coconut milk, frozen in an ice-cream maker. You won't believe it has NO dairy!
Pomegranate Coconut Milk Sherbet Recipe
Add all ingredients to a medium sauce pan and warm over medium heat until the coconut milk solids and the honey have completely dissolved in the juice. Do not bring to a boil.
Remove from the heat and pour the mixture into a bowl. Chill in the refrigerator, stirring occasionally so that the pomegranate juice and coconut milk don’t separate. Chill the mixture about an hour or so until it’s cool enough to churn but not so cold that the coconut milk starts to solidify again.
Churn in an ice cream maker according to the manufacturer’s instructions.
Freeze 4-6 hours, stirring occasionally.
Remove leaves from mint stalks and use them to generously garnish the sherbert before serving.
DO NOT skip the mint leaves as garnish. They absolutely make the dish!