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Mandarin Orange Sherbet

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Rate this recipe 4.6/5 (9 Votes)

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.

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