Joanne Weir’s sorbet

by Linda Hopkins

This was the dessert for Joanne Weir’s classes at Les Gourmettes last week. Barb kindly gave me the batches that Joanne made in class.

I used my Simac ice cream maker to freeze. I’ll be serving it with a citrus cake I’m making for Easter.

Citrus Coconut Sorbet

3 navel oranges, for bowls
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
1 cup unsweetened coconut milk
2/3 cup sugar

Cut the oranges in half and squeeze the juice.  Reserve ½ cup of the juice and orange halves for this recipe and use the remaining juice as you please. Freeze the orange halves to use for serving.

Place the orange juice, lime juice, and lemon juice with the coconut milk and sugar in a blender and blend until the sugar is completely dissolved.

Freeze the mixture in an ice cream maker. Scoop the sorbet into the frozen orange halves and serve. If you own a Vita-mix or similar high-powered blender you may alternately freeze the mixture in ice cube trays overnight. The following day, process the frozen cubes in the high-powered blender until smooth.  Scoop the sorbet into the frozen orange halves and serve.

Serves 6

8 comments

1 Debbie Elder { 04.15.19 at 5:33 AM }

Yum, and oh so easy.

2 Anne { 04.15.19 at 7:26 AM }

Looks and sounds so refreshing!

3 Lisa { 04.15.19 at 8:14 AM }

Looks super refreshing!!

4 Lina K. Austin { 04.15.19 at 9:48 AM }

This is a recipe that I can use within my diet, with a sugar substitute.
Wish I had a nice Simac ice cream maker like yours!

5 Betsy Storey { 04.15.19 at 9:57 AM }

so refreshing !!

6 Shelley { 04.17.19 at 6:32 AM }

This looks really good! I think we have an ice cream maker in the garage somewhere that we received as a gift. This recipe makes me wanting to go dig it out!

7 Shirley { 05.02.19 at 5:55 AM }

I was in Joanne Weir’s class and it was delicious and oh so easy.

8 Marilyn Harter { 05.02.19 at 4:51 PM }

So fresh and perfect use for our Arizona citrus!

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