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Makes
5-6 cups
Author Notes
It is some distance the tip of blueberry season – and NJ Blueberries are here! I desired to invent a non-dairy delectable frozen dessert that might perchance well let the blueberries play front and heart. —Ann Goldman
Ingredients
1 can
13.5 ouncescoconut milk (low fleshy is dazzling)
8 oz
coconut water
2 pints
blueberries (divided into 1.5 pints and .5 pint)
1 1/3 cups
sugar
1 tablespoon
vanilla extract
1-2 tablespoons
vodka (no longer necessary)
Directions
- Work with chilled coconut milk, coconut water and blueberries
- Within the bowl of a food processor, course of 1.5 pints blueberries, coconut water, sugar and vanilla
- Pour into a bowl and mix within the coconut milk and remaining blueberries. Add the vodka. Mix with a spoon. The combo is prepared to course of.
- Quilt and kick again the combination ought to you are no longer planning to course of (this might perchance well attend effectively for as much as a day within the fridge), otherwise, pour into the bowl of an ice cream maker and course of based entirely on manufacturer’s instructions.
- Store within the freezer in a lined bowl. The sorbet will stay “scoopable” with the addition of the vodka. When you occur to skip the vodka, enable it to take a seat down at room temperature for five-10 minutes before serving.
