Mandarin Orange Sherbet
By pizzanan
Ingredients
- 3 1/2 lb Orange, mandarin
- 13 1/2 fl oz Coconut Milk
- 3 Tbsp Raw Honey, or maple syrup (to taste, depending on sweetness of your oranges)
- 2 tsp Orange Zest, optional, for a deeper orange flavor
Details
Servings 6
Adapted from primalpalate.com
Preparation
Step 1
Peel and juice the oranges. The quickest and easiest way for me, and with the least amount of waste, is to use my blender. Blend until smooth, strain through a fine sieve or cheese cloth, and press down on the pulp with a spoon to get every last drop of juice.
In a large mixing bowl, whisk all ingredients together.
Chill mixture in refrigerator for one hour.
Process in your ice cream maker (at least 2 quarts) according to manufacturer's instructions.
Mixture will likely be slightly thinner than a soft-serve consistency after processing in the ice cream maker. Pour into a freezer-safe container with lid and freeze until it's of desired consistency.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
You'll also love
- One Pot Wonder Thai Peanut Pasta 4/5 (27 Votes)
- Smoked Turkey Reubens 4.6/5 (9 Votes)
- Chickpea Avocado Salad Sandwich 4.6/5 (9 Votes)
- Spaghetti Squash with Meat Sauce 4.6/5 (9 Votes)
- Fish Taco Salad with Garlic Lime... 4.6/5 (9 Votes)
- Orange Tapioca Salad 4.5/5 (6 Votes)
Review this recipe