I know. I know. I know. Still... it's the creamy, flavor-filled, frozen memory that reminds me of summers as a kid.
What's a vegan girl to do? Well, I don't know about other vegan girls, but this vegan mama usually sets out to develop a recipe to satisfy her non-vegan cravings.
So, without further ado, I offer you this cool summer treat:
Pineapple Creamsicle Vegan Sherbet
1/2 c. vanilla soy milk
1/2 c. cane juice crystals or raw sugar
4 T. instant pectin granules (look for these in the canning section of your supermarket)
1 - 20 oz. can of pineapple, in its own juice (not in heavy syrup), juice included
juice of 3 oranges
1 T. lemon juice
In a saucepan, combine soy milk, sugar and pectin, stirring over medium heat until sugar is dissolved. Remove from heat.
In a blender or food processor, blend pineapple and its juice until smooth. Add juice from oranges and lemon juice, blending until well-combined.
Stir blended fruit and juice mixture into soy milk mixture, mixing thoroughly.
Pour sherbet into the bottom of a 9" x 13" baking dish (the shallow depth of the sherbet will help it freeze more quickly) and freeze for an hour or two, or until "scoopable."
Tip: For extra-smooth, extra-creamy sherbet, blend the mixture a second time after the first freeze, then return to freezer until firm.
Scoop, and enjoy!
|I garnished mine with a twirl of orange peel. To make, use a bar zester to create a long strip of orange peel. Wind tightly around a chopstick, then release. Curl will relax a bit, but remain coiled.|