Author Notes
It's the height of blueberry season - and NJ Blueberries are here! I wanted to create a non-dairy delicious frozen dessert that would let the blueberries play front and center. —Ann Goldman
Ingredients
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1 can
13.5 oz coconut milk (low fat is ok)
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8 ounces
coconut water
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2 pints
blueberries (divided into 1.5 pints and .5 pint)
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1 1/3 cups
sugar
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1 tablespoon
vanilla extract
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1-2 tablespoons
vodka (optional)
Directions
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Work with chilled coconut milk, coconut water and blueberries
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In the bowl of a food processor, process 1.5 pints blueberries, coconut water, sugar and vanilla
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Pour into a bowl and mix in the coconut milk and remaining blueberries. Add the vodka. Mix with a spoon. The mix is ready to process.
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Cover and chill the mixture if you are not planning to process (it will hold well for up to a day in the fridge), otherwise, pour into the bowl of an ice cream maker and process according to manufacturer's instructions.
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Store in the freezer in a covered bowl. The sorbet will remain "scoopable" with the addition of the vodka. If you skip the vodka, allow it to sit at room temperature for 5-10 minutes before serving.
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