Watermelon Sherbert (Vegan)

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This sherbert is super easy and was a huge hit with my family. It is low in added sugar and is a perfect light treat on a hot summer day. For any Pressed Juicery fans out there, it has been compared to a (watermelon flavored) freeze!

Ingredients

  • 1 can of coconut milk/cream*

  • 1.33 cups of fresh/frozen watermelon

  • 3.5 tbs of cornstarch

  • Pinch of salt

  • 2 tbs of agave syrup

Preparation

  1. Add all ingredients to a blender and blend until smooth.

  2. Pour mixture into ice cream maker** and operate for an hour to an hour and fifteen minutes.

  3. Pour churned sherbert into freezer-safe container and allow to harden for an hour or so, as necessary.

    Notes

    *The higher the fat content, the creamier the sherbert. I have tried full-fat coconut milk and coconut cream and they were both delicious.

    **If you don't have an ice cream maker, I've heard that you can freeze the ice cream for 2-3 hours, re-blend, freeze for an additional 30 minutes, and serve.

Annalise

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