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.