Pink Sorbet

By itsallgoodvegan on July 29, 2024

Welcome to another delicious recipe on the blog! Today, we're making a refreshing Pink Sorbet, inspired by my daughter's love for all things pink. This sorbet features the vibrant flavors of strawberries and blackberries, and it's incredibly easy to whip up with just three natural ingredients. Perfect for a summer treat or a special occasion, this sorbet will not only look beautiful but also taste absolutely delightful.

Ingredients:

1 cup fresh strawberries, frozen
1 cup fresh blackberries, frozen
1 can (13.5 oz) full-fat coconut milk, the thick part
1 teaspoon vanilla extract
Optional: a sweetener like honey or maple syrup to taste (if you prefer a sweeter sorbet)

Substitute List:

Strawberries: You can use fresh strawberries then freeze them if frozen ones are not available. Alternatively, raspberries or cherries can be used for a different fruity flavor.
Blackberries: Frozen blackberries work well too. If blackberries are unavailable, you can substitute with blueberries or even a mix of berries.
Coconut Milk: For a creamier texture, use full-fat coconut milk or coconut cream. If you prefer a lighter sorbet, you can substitute with light coconut milk, almond milk, or cashew milk. For a non-dairy alternative, use oat milk or soy milk, though the texture might differ slightly. If you dont use the thick coconut milk it will just take a little longer to freeze completely.
Vanilla Extract: You can substitute with almond extract for a different flavor profile, or use a vanilla bean for a more intense vanilla taste. If neither is available, you can skip the vanilla extract altogether.
Sweetener: If you don't have honey or maple syrup, you can use agave nectar, stevia, or your preferred sweetener. Adjust the amount according to taste.

Instructions:

Blend the Ingredients: In a blender or food processor, combine the frozen strawberries, thick part of the coconut milk, and vanilla extract. If you like your sorbet on the sweeter side, you can add a bit of honey or maple syrup to taste. Blend until smooth and creamy. Repeat that with the blackberries.
Freeze: Dollop small amounts of the mixture in a dish overlapping each flavor. Place the dish in the freezer.
Chill: Freeze the sorbet until it's firm enough to scoop, usually about 3-4 hours.
Serve: Once the sorbet is frozen and scoopable, it's ready to enjoy! Serve it in bowls or cones for a beautiful and refreshing dessert.

Why You'll Love This Recipe:

This Pink Sorbet not only looks stunning with its vibrant color but also offers a refreshing burst of fruity flavor. It's naturally sweetened and free from artificial ingredients, making it a healthier choice for a dessert. Plus, it's a fun and easy way to enjoy the summer flavors of strawberries and blackberries!

Enjoy making and indulging in this beautiful sorbet. Share your creations with us by tagging @itsallgoodvegan. Happy scooping!

Pink Sorbet

3 cups strawberries (frozen)
3 cups blackberries (frozen)
2 13.5 can coconut milk (the thick part )
2 tsp vanilla

In a blender or food processor, combine the frozen strawberries, thick part of the coconut milk (about 1/3 cup), and vanilla extract. If you like your sorbet on the sweeter side, you can add a bit of maple syrup to taste. Blend until smooth and creamy. Repeat these steps with the blackberries.
Dollop small amounts of the mixture in a dish overlapping each flavor. Place the dish in the freezer.
Freeze the sorbet until it's firm enough to scoop, usually about 3-4 hours.
Once the sorbet is frozen and scoopable, it's ready to enjoy! Serve it in bowls or cones for a beautiful and refreshing dessert.