I was inspired to create this sweet and sour sorbet by a recent post on The Kitchn. Kitchn blogger, Sara Kate Gillingham-Ryan, created a simple formula for making a flavorful, and slightly creamy frozen dessert from just three ingredients: coconut milk, tapioca starch, and juice. Since my cleanse diet has left my dessert life a little barren, I jumped on the chance to enjoy something so close in resemblance to ice cream. With meyer lemons in season, I thought it might be nice to have them play the lead role in this tart sorbet.
By the by, I’ll be teaching an experimental ice cream class soon on ChefHangout.com. Join me, and we can play with some more amazing flavors! Next classes are February 13, and February 29.
By the way, if you are curious about that sweet little cupcake stand in the photograph, you can find one just like it (among many other darling ceramics) at WhitneySmith.Etsy.com.
Sweet Almond & Meyer Lemon Sorbet
Makes a little over a pint
Ingredients
- 1/2 cup coconut milk
- 1 tablespoon + 1 teaspoon tapioca starch
- 1/2 cup meyer lemon juice
- 1 cup apple juice
- 1 tablespoon agave nectar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon amond extract
- 1/4 cup toasted almond slices
Directions
Combine 1/4 cup of coconut milk with tapioca starch and whisk together. Add the other 1/4 cup coconut milk to a small saucepan, and bring to a simmer over medium heat. Whisk the coconut and tapioca mixture into the saucepan. Whisk continuously until the mixture just begins to thicken. Add the lemon juice, agave nectar and extracts. Whisk until the mixture thickens a little more, than remove it from the heat. Allow the mixture to cool to room temperature, then chill it in the refrigerator for at least one hour. Meanwhile, preheat the oven to 350 degrees (f). Spread the sliced almonds onto a baking sheet and toast in the oven for about 5 minutes, or until they become fragrant. As soon as you can smell them cooking, they are done.
After the mixture has finished chilling, put it into your ice cream machine and churn for at least 20 minutes. Some machines may take more or less time. When the sorbet has become thick and fluffy, add the almonds, then transfer the mixture to an air tight container. Freeze for at least two hours.
The texture of this sorbet is a little “different”. It will need to sit out for 5 – 10 minutes before it can be scooped. Keep that in mind when serving.
