DIY EATS | Orange Coconut Sherbet
Having recently visited Florida, I’m officially ready for warm weather and fun in the sun here at home. It’s no secret that I love ice cream, so inspired by my trip, I thought I would whip up a refreshing orange sherbet with a coconut twist. I unpacked the ice-cream maker I received last year and since a bag of oranges wouldn’t fit in my carry-on, I used Simply Orange instead because it’s never frozen, never sweetened and not from concentrate. With the great taste of Simply Orange, you get an absolutely delicious result, full of the “fresh from the grove” taste. If you really want to go above and beyond, cut an orange in half, use a spoon to separate the inside of the orange from the peel, scoop your sherbet inside. To top it all off, add a mint leave garnish and shredded coconut. Now excuse me while I then turn up my heat, enjoy my ice-cream and dream of the days of sundresses and warmer weather. Recipe after the break…
Orange Coconut Sherbet
3 cups of Simply Orange juice
1/2 cup heavy cream
1/2 cup Coconut milk
1 cup sugar
Shredded coconut 1. Grate 2 Tbs of zest from the orange. Bring 1 cup of orange juice, sugar and zest to a boil, then simmer until the sugar dissolves.
2. Pour through a mesh sieve to remove zest.
3. Mix in the remaining orange juice, coconut milk and cream, then refrigerate until cold.
4. Put mixture in ice cream maker, and churn according to manufacture’s directions.
5. Transfer into a freezer safe container, and freeze until firm (about 4 hours)
Serve with shredded coconut on top!
*Adapted from Alton Brown’s Recipe
This post was made in partnership with Simply Orange. For my New York readers, head over to www.gothamtogrove.com, for coupons and even a chance to win your own trip to sunny Florida. You can also like the Simply Facebook page for more Simply recipes. Thank you for supporting my amazing sponsors who make I SPY DIY possible!