Vegan Orange Sherbet
Recipe by Amanda Livesay of Fake Ginger
Is there anything better than fruit sherbet in the summer? It’s lighter and more refreshing than regular ice cream and so delicious.
This recipe for homemade Vegan Orange Sherbet is so easy to make at home and only needs a few simple ingredients!
You just whisk together granulated sugar, orange zest, salt, fresh squeezed orange juice, vanilla, and full-fat coconut milk (the kind from a can). If you want it to be a more vibrant orange color, you can add a drop or 2 of orange food coloring. If you don’t care about the color, totally fine to skip it.
Once it’s all whisked together and the sugar has dissolved, cover it and put it in the refrigerator for at least an hour, until it’s very cold. After it’s chilled, pour it into your ice cream maker and freeze it according to the manufacturer's instructions.
It’s cool and creamy and perfect for hot summer days. I like to change up the orange flavor by using different varieties of orange. Mandarins are my favorite and blood orange will give you such a pretty color if you can find them!
You’re definitely going to want to keep a container full of this delicious homemade vegan sherbet in your freezer all summer long!
Vegan Orange Sherbet
1 cup granulated sugar
1 ½ tablespoons orange zest
¼ teaspoon salt
2 cups fresh squeezed orange juice
1 teaspoon vanilla
1 ½ cups full fat coconut milk (from a can, not a carton - if it has separate in the can, pour the whole can in a blender and blend it until smooth)
1 - 2 drops orange food coloring, optional
In a large mixing bowl, whisk together sugar, orange zest, salt, orange juice, and vanilla until sugar is dissolved. Whisk in coconut milk until full combined. Cover and chill for at least 1 hour.
Freeze in ice cream maker according to manufacturer's instructions. Transfer to freezer-safe container and freeze for several hours before serving.
