![Grapefruit Sorbet With Mint (No Churn) [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/04/sorbet1.jpg?fit=1200%2C800&ssl=1)
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Grapefruit Sorbet With Mint (No Churn) [Vegan]
So, here's the thing. I don't have an ice cream machine or little attachment thing for my Kitchen Aid mixer. Sure, it's on a Pinterest wishlist somewhere... But I have not gotten around to it. Anyway... This is me solving for that and for everyone who is with me. No... Read More
Ingredients You Need for Grapefruit Sorbet With Mint (No Churn) [Vegan]
How to Prepare Grapefruit Sorbet With Mint (No Churn) [Vegan]
- Add grapefruit juice and syrup to a large pot and bring to a boil (stir to make sure the syrup doesn't stick to the bottom)
- After the liquid is boiling, lower to medium heat and add vanilla extract, continue stirring.
- Shut liquid off after sweetener is dissolved and let the mixture cool off a bit until there is little to no smoke coming off the juice.
- Pour liquid into a baking dish (I used a 9x13 glass Pyrex dish), place in the freezer for at least 6 hours or overnight.
- Once it's frozen, take the dish out of the freezer and break the ice up. Add it to a blender/processor with a few plain ice cubes, and crush the ice blend until smooth.
- Spoon the ice into a loaf dish or other small dish you can freeze. Keep in the freezer for a couple more hours at least.
- Remove the sorbet from freezer and add it again to a blender/processor, this time add in the coconut cream (spoon out of a full-fat can of coconut milk that has been refrigerated) as well as the mint and blend until completely smooth.
- Add it all back to your dish and either serve or freeze it again for 30mins-1 hour before serving. Top with fresh mint and serve!
Notes
This takes about a day or so, to get it very smooth, if you're strapped for time, you can add the coconut cream to the first blending step instead.
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