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Friday, August 14, 2009

DIY Friday: More sorbet, the allergen-free kind

By request from scatterbeams...

One of my favorite new non-dairy, non-processed-sugar frozen treats is Coconut Bliss, which comes in the most luscious flavors, including Cherry Amaretto, Strawberry Lemon Love, Mint Galactica, and a dizzying array of chocolate flavors.

My one tiny complaint? The price.
So, given my propensity for making frozen sweets with my handy ice cream-maker, I decided to try my hand at duplicating this frozen delicacy. Here's my result (though I highly recommend indulging in the real thing at least once):

Coconut-Cherry-Almond Sorbet à la Holly
Stir together:
Two 14 oz cans light coconut milk, chilled
One cup agave nectar, chilled
1 Tb. almond extract
3/4 cup cherries, blended into pulp

Pop the mixture into your ice cream-maker and stir/freeze for 25 mins, or try the freeze-stir-freeze-stir method in your freezer. Makes about a quart. Yummy!

5 comments:

  1. oh, thank you, thank you! I can't wait to try it. And then, think up variations. Yummy.

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  2. I love that you made your one tiny complaint... tiny.

    You're smart.

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  3. Holly -- what are the odds that on my heavenly outing with my daughter today she would tip me off to these very same coconut treats?

    Great minds. . .

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  4. And how cute are their containers and graphics?

    ReplyDelete