Making Vegan Sherbet

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Making vegan sherbet always requires you to keep a few important things in mind during the preparation process. Learn about making vegan sherbet with help from a food and fashion writer in this free video clip.

Part of the Video Series: Vegan Desserts
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Hello, my name is Tara Redfield, I am a food writer in Los Angeles, and today I am with local pastry chef Olivia Bonhoff, and she's going to show us how to make vegan sherbet. Do you know what the difference is between sherbet and sorbet? Please tell us. Milk, is the difference. Sorbet doesn't have any dairy, and for vegans, they can't have any dairy either, but we still want the milky sensation that we get from sherbet. Absolutely. Right? So what I did first, was I took some coconut, and you can use any kind of milk really, you can use almond milk, soy milk, whatever you want. And I did a 1 part milk, 1 part sugar, so equal portions. I just happened to do 2 cups of each. And I boiled them. Not to a rolling boil, but to a simmer, and then I turned down the heat and let it simmer a bit more to reduce it so that it would get a little thicker. Absolutely. Right? And you'll see how much thicker this is then just regular water and sugar like a simple syrup in a little bit. So the sherbet that I'm gonna do today, is pineapple, coconut flakes, banana, bananas will also add to the creaminess of it, because it's a nice bonding agent, and good texture. And I'm gonna put some orange just in that as well. So it will be like a little tropical, tropical fun things happening. Yeah. Okay, so the first thing we have to do, once you have your simple syrup, and by the way that needs to chill. So if you're in a hurry and you need to get it done that same day, then just as soon as your simple syrup solution is boiled out, and your sugars all dissolved, then you can put it in a bowl in an ice bath, and just stir it every once in a while, it will cool down relatively quick. Great. So, for the coconut flakes, and you can use shredded coconut or chocolate chips, I mean, whatever you want to put in there is fine. But I'm gonna do about 1/2 a cup, and not include that, because that looks weird. Keep it clean coconut. Exactly. So, these, when I made it before, I thought the chunks were a little bit big. So actually shredded coconut might be better. The only danger of using shredded coconut is that it's already, it generally is usually pre-sweetened, so then you have all that extra sugar in there that you probably don't want. So if you can find unsweetened, then that would be better. And these are organic as well, so that's a bonus. That helps. Okay, so I got these down to, I'm just rough chopping this, making them a little finer. Great. And now I'm gonna put these in a frying pan. Doesn't take a lot of time to get those nice and toasty. We're basically just looking for a slight crunch, and to bring out the aroma of the coconut. I have already taken about 10 ounces, which is 3/4 cup of crushed pineapple. And now I'm gonna smash up some banana. So, I'm putting in the banana. And now I'm gonna add some orange juice because I think that would be good too. Since I put in about 3/4 cup of pineapple, I don't really want the orange flavor to totally dominate the pineapple, so I'm gonna do, how about 1/3 of a cup. We'll see how that works. So that's all your fruit you're mixing in there. Okay, so now this is the weird part. I'm gonna mix all this together, and if you're vegan, I know you don't eat eggs, don't worry, you're not gonna actually eat this. You probably don't even have any in your refrigerator, but maybe you can borrow from a neighbor. And you very gently put a washed egg in your mixture of fruit and juices, then you take your simple syrup and you slowly pour it in. And what you're basically looking for is the egg to float. So I really don't need to add much more simple syrup to this at all. Because what I'm looking for, if I stir this around, I'm looking for the egg to basically only show about a quarter-size above the surface. And that's what you're looking for. That's how we'll know that there's enough simple syrup. Right, because you don't wanna put too much sugar in, because you don't want it to be too sweet, but you have to put in enough so that, because sugar protects the ingredients from turning into an ice block. So, I have just enough simple syrup in here. Great. I'm gonna take out my egg carefully, so I don't crack it and ruin the veganism of this dessert. And, set that aside. And now I'm ready to pour directly into my ice cream maker. And it will churn and chill your ice cream. But this is about 2/3 full, so I'm gonna put it on for about 30 minutes. Okay, it has been 30 minutes, and now we are going to see what our sherbet looks like. Now try it. Let's taste it. Wow! Sensitive teeth, but oh my God. But no, the pineapple, the coconut, all of these great, oh, it's like pina colada. Yes! Okay that's it. Vegan sherbet with Olivia. Thank you! Sure!

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