Tuesday, August 2, 2011

Recipe: Pineapple Creamsicle Vegan Sherbet

Confession: Even my adult, vegan self misses the orange sherbet of my childhood. Even though I know it's colored with chemicals. Even though it's made with milk, which I know is typically harvested in a manner that greatly reduces the quality of life and lifespan of dairy cows.

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.

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