may 31, 2022

I did not sign up for triple digit spring weather. Nevertheless, I don’t feel so bad when I read that central Australia reaches 120 degrees  on the regular. According to Bill Bryson in the delightfully entertaining travel book In a Sunburned Country, desert temps are not trifling. He wrote this book twenty years ago. I cannot imagine a Down Under desert trek in today’s climate.

Nevertheless, this is a food journal, so let’s get to today’s antidote to the heat. Hot weather calls for cold desserts. Pomegranate Coconut Sherbet is four ingredients, super easy with an electric ice cream maker and great for vegans. No dairy, but very creamy. We can call this a sorbet, since fruit and sugar are the stars. We can also name this a sherbet, with creamy texture from coconut milk and fruit pectin. Take your pick. I’m calling this perfect for summer or any time you require ice cream.

Here are the simple directions : whisk dry ingredients, then gradually add juice. Heat this mixture over low heat until sugar melts. Add coconut milk and chill the mixture. Churn in your ice cream freezer and voila! Bonus points for this creamy dessert keeping well for weeks in your freezer, likely because the fruit pectin stabilizes.

Are you hungry yet?

Pomegranate Coconut Sherbet

recipe by Michele Humlan, The Good Eats Company

makes about one quart

ingredients

1 cup sugar
1.75 ounce package original Sure Jell fruit pectin
pinch fine sea salt
1 cup pure pomegranate juice
one can coconut milk (cans range from 13.5-14 ounces)

directions

1. In medium heavy saucepan, whisk together sugar, pectin and salt.
2. Gradually whisk in pomegranate juice.
3. Stir over low heat until sugar melts and pectin smoothes.
4. Gradually whisk in coconut milk and chill this mixture at least 4 hours or overnight in a nonreactive container (glass or stainless steel).
5. With motor running, add chilled mixture to electric ice cream maker and churn until it starts to thicken, about 25-30 minutes.
6. Can be enjoyed as a soft serve, or frozen at least 6 hours for a creamy sherbet texture.
7. This dessert freezes well and maintains creaminess longer than most homemade ice creams.