Pomegranate-Coconut Milk Sherbet Recipe: Gluten-Free and Vegan

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I found this recipe on A Family Feast blog. Or rather, my husband did. He’s the one in the household that’s health-food conscious. I can’t say I am; I am annoyed greatly by vegetarian/vegan recipes that claim to be “as good as the real thing.” If I want “as good as the real thing” I will darn well make the real thing! Doesn’t stop my better half from hinting strongly when he finds a recipe, though.

HOWEVER, I couldn’t be more astonished by the silky smooth texture and absolutely scrumptious flavor of this recipe! It actually IS as good as real ice cream! Plus it’s so easy to make, and the kitchen doesn’t even get hot, which is perfect for summer time. I will tell you that this sherbet takes just as long or longer than regular ice cream, though, so think ahead.

If I hadn’t made this pomegranate/coconut-milk sherbet myself, I would not have believed there is NO DAIRY in it. The creaminess comes from the coconut milk alone, so buy a good brand.

So, it’s lactose-free and raw vegan as well, because the mixture is never heated above the 104 F level.

The original recipe calls for honey as a sweetener, but I used agave nectar instead since honey can be somewhat cloying. I also added the mint-leaf garnish to the recipe, which, IMHO, sends it to another level.

 

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Pomegranate Coconut Milk Sherbet Recipe
Course Dessert
Cuisine American
Prep Time 6.5 hours
Cook Time 10 minutes
Passive Time 6.4 hours
Servings
people
Ingredients
Course Dessert
Cuisine American
Prep Time 6.5 hours
Cook Time 10 minutes
Passive Time 6.4 hours
Servings
people
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Churn in an ice cream maker according to the manufacturer’s instructions.
  4. Freeze 4-6 hours, stirring occasionally.
  5. Remove leaves from mint stalks and use them to generously garnish the sherbert before serving.
Recipe Notes

DO NOT skip the mint leaves as garnish. They absolutely make the dish!

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