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Author Notes: This was what I originally started with earlier this week when I set out to create an Italian Ice. But I felt the lime overpowered the raspberry (specifically the AMOUNT of lime) so I left it in the freezer while I continued to think about it. The raspberries weren't cheap, you know, and I hated to throw the whole thing out. And I kept remembering my culinary instructor telling me "when you make a mistake, find a way to make it work for you". Then I remembered hardlikearmour's delicious Lime in the Coconut Float and so in went a can of coconut milk. Then I was afraid the raspberry flavor was getting upstaged, so, inspired by lapadia's Raspberry Coconut Cream Pie, in went a cup of fresh raspberries and voila, a fabulous sherbet that I can't stop eating now. Sometimes it takes a village. It's really unusual and unusually good! One tip: make it the day before you plan to devour it for best results!
Note on the egg white: I haven't made this without the egg white, but you could likely eliminate. The result will be the texture will be a little harder and not quite as smooth or creamy. —TheWimpyVegetarian
Makes a lot (maybe 1 1/2 quarts)
- 5 cups raspberries, divided
- 1 1/4 cup agave nectar
- 1 cup Prosecco
- 1 cup water
- zest ½ lemon
- zest 1 lime
- 1 teaspoon lemon juice
- 1 tablespoon lime juice
- ¼ cup mint leaves
- 1/2 teaspoon kosher salt
- 2 egg whites
- 1 can coconut milk
- Combine 4 cups of the raspberries with the next 3 ingredients in a heavy pot and smash the raspberries with the bottom of a ramekin or potato masher.
- Add the rest of the ingredients EXCEPT the egg whites and coconut milk. Bring to a boil and reduce to a simmer. Simmer until the berries completely break down into the liquid, about 10 minutes. Bring to room temperature and strain through a chinois to remove all the seeds, zest and mint leaves.
- Whip the egg whites until they have soft peaks. Add them to the strained raspberry puree. Use a whisk to thoroughly mix.
- Pour into an 8" X 11" pyrex baking pan or something similar. The depth of the puree should be somewhere between 1" and 2" deep. Pop into the freezer for a couple hours. After a couple hours, there should be partial freezing, especially around the edges. Taking a spoon, mix the partially frozen part with the non frozen. Keep checking it every 30 minutes or so, stirring it each time to completely mix the frozen part in.
- When the raspberry ice is pretty solid, remove from the freezer. Empty a can of coconut milk into the bowl of a standing mixer fitted with a paddle attachment and mix it for a minute on medium speed in case the milk has separated. Then add the raspberry ice mixture and mix on medium-high to completely mix for about 1 minute. Fold in the last cup of fresh berries. Pour it back into the baking pan and return to the freezer for 2 hours or until frozen.
- Before serving, place individual serving bowls in the freezer for at least 30 minutes. Scoop out some sherbet and enjoy!
- This recipe was entered in the contest for Your Best Frozen Dessert
- This recipe was entered in the contest for Your Best Raspberries
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