My guest today is my dear friend, Shirley, from Gluten Free Easily . Enjoy!
In the summer, I can’t get enough of simple sherbet. Even though I make all my ice cream recipes dairy free these days, which I think makes for lighter ice cream, sherbets are even lighter and more refreshing. This POM Sherbet that I created last year is the easiest and quickest from start to finish of all my sherbet recipes because there’s no peeling or cutting of fruit involved, just a combining of liquids and then churning in one’s ice cream maker. And the tart pomegranate flavor is wonderful. (Note: You can even make ice cream and sherbet without an ice cream maker using these instructions from David Lebovitz. I tried his method recently and it requires some time, but it works very well.)
POM Sherbet (or POM Slushie) (Gluten Free, Dairy Free, Refined Sugar Free, Nut Free)
2 cups of POM Wonderful pomegranate juice, chilled (or other 100% pure pomegranate juice)
1 can full-fat coconut milk, chilled
¼ cup honey (or agave nectar for vegan option)
7 drops liquid vanilla crème Stevia
Mix all together well (using blender, or bowl and your mixer) and pour into frozen tub of ice cream maker. Churn about 25 minutes.
When you remove the POM sherbet from the ice cream maker, it will still be soft. You can scoop it into a container and freeze for about an hour longer to have a firmer sherbet. Or you can spoon some into a glass, stir well, and insert a straw for a slushie. You will love this recipe either way. The last time I made it, we drank small glassfuls in slushie form and then we enjoyed the sherbet later. It’s a good compromise for those wanting just a little taste the moment they hear the ice cream maker stop!
Shirley’s Notes: Taste the blended mixture before adding it to the ice cream maker. Add additional honey and/or stevia if needed.