Spring is finally here! And I’m so thrilled I had to make some dessert to celebrate. This light soy sherbet is the taste of sunny freshness in a bowl. The lemon is bright, the ginger is warm and earthy and they’re drawn together by a soft, soothing undercurrent of coconut that makes me want to sit on a breezy porch in late afternoon in my bare feet. A little scent of honeysuckle or lilac or even fresh-cut grass would be nice, too. I think I might also want a dog milling around.
These flavors give me a bit of an Asian feel too, hence the vintage paper lanterns lurking in the background of my pics. Whoa, I just thought of the perfect meal! I want some spring rolls, a satay sauce to dip them in, and this sherbet for dessert. I’ve got the sherbet, so all I need is someone to come make me spring rolls and satay sauce. I’ll have some sherbet while I’m waiting.
Most sherbets are milk-based, I think, but this one’s soy. I love using tofu as a creamy base for frozen desserts. All you have to do is whir it smooth in a food processor, and suddenly you have a nutritious vegan ice cream waiting to happen. The coconut milk does add some fat, but c’mon, live a little. One thing I might change the next time I make this is to substitute Stevia In The Raw for some of the sugar I used. If you decide to use a calorie-free sweetener to replace up to a third (no more, or you’ll make a big ice cube) of the sugar, the sherbet should taste fine but be slightly less creamy and more prone to turning into ice. Eh, pop it into the microwave for a few minutes, stir it up and enjoy some lemon coconut ginger slushy. Actually, that sounds pretty good!
4 hrPrep Time
4 hrTotal Time
- 14 oz. soft tofu
- 1 can (5.46 oz) light coconut milk (I used Thai Kitchen Lite)
- 1 1/4 cup sugar
- 1/4 tsp salt
- 1/2 cup lemon juice (fresh squeezed is great, but the bottled stuff in the juice section works)
- 1/4 cup sweetened coconut flakes
- zest of 1 lemon
- 1 -2 Tbs fresh ginger, grated (use more if you like your ginger bold)
- dash cinnamon
- Whir the tofu in a food processor or blender until it's completely smooth and creamy. If your processor/blender is mega huge, add the rest of the ingredients right in and whir until they're totally combined. If your processor/blender holds less than 4 cups of liquid, transfer the tofu to a mixing bowl and whisk in the rest of the ingredients. Cover and refrigerate a few hours or overnight.
- Freeze the sherbet in your ice cream maker, however you usually do. If you don't have an ice cream maker, you might want to check out David Lebovitz's post on How to Make Ice Cream Without a Machine . You can eat it right away, or pop it back into the fridge for about 2 hours to let it harden enough to make scoops. Mine in the pics are starting to melt, but when they were fresh they looked nifty.
This recipe is vegan and gluten free friendly; check the labels on your ingredients to make sure they work for you.
Per serving, about 163g: 187 calories (48 calories from fat); 5.4g fat (8%)(3.0g sat, 0.0g trans); 0mg cholesterol (0%); 88mg sodium (4%); 35.1g carbohydrates (12%); 0.6g fiber (2%); 3.6g protein; Vitamin A 0%; Calcium 6%; Vitamin C 12%; Iron 8%, Potassium 3%