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
13.5 oz coconut milk (low fat is ok)
blueberries (divided into 1.5 pints and .5 pint)
1 1/3 cups
In This Recipe
Work with chilled coconut milk, coconut water and blueberries
In the bowl of a food processor, process 1.5 pints blueberries, coconut water, sugar and vanilla
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.
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.
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.