Dairy-Free Raspberry Sherbet
Ingredients
- 3 1/2-4 cups Fresh Raspberries (enough for 1 1/2 cups juice)
- 2 tsp Fresh Lemon Juice
- 1 (13.5oz) can Full Fat Coconut Milk
- 5 large Medjool Dates pits removed (about 1/2 cup)
Instructions
- In a high speed blender or food processor, blend the raspberries and lemon juice until smooth (about 30 seconds).
- Push the raspberry puree through a fine mesh strainer and discard the seeds.
- In a blender, add the raspberry juice, coconut milk and dates. Blend until smooth.
- Pour into an ice cream maker and follow the manufacturers instructions.
- Serve immediately, or transfer to a container to chill for a few hours in the freezer. If serving later, you may need to leave it out on the counter before scooping. Makes about 1 quart.
Notes
If you do not have an ice cream maker, pour into a container and freeze for several hours until it sets.