Coconut Lime Sherbet

I wasn't as much of a sherbet fan growing up as my grandmother was though I did have a soft spot for the elusive pineapple sherbet that always seemed so hard to find. I have distinct memories of my grandmother's freezer and in it would almost always be Eggo waffles and sherbet of some sort. I don't really remember there being much ice cream, but you could almost always count on a technicolor tub of sherbet. I actually pronounced it "sherbert" until a couple of years ago when I realized the word did not have an "r" in it. Go figure.

I had forgotten about sherbet until I read Renee's post for Lilac Lemon Grapefruit Sherbet nearly a month ago. If you haven't checked her blog out yet you totally need to. I pretty much want to live in her kitchen and sample all of the healthy fare that she cooks up. Anywho, back to sherbet. Several years ago I thought about making a watermelon one with coconut milk and lime but for some reason or another I abandoned the idea. Cue Renee's beautiful post. She combined citrus, floral St. Germain, and fresh lilacs to make a killer and anything but ordinary sherbet.

Since I read that post I had dreams for my own version. I originally wanted to flavor it with rosewater and cardamom but I couldn't really get the flavors to come through before I ran out of rosewater (and patience). So, if you are feeling up for it, I would highly recommend those flavors here to give it an Indian vibe. Or, you can keep it classic and perhaps serve it up with some fresh mint, toasted flaked coconut, or juicy summer berries.

If you don't have an ice cream maker don't panic! You can make popsicles. Or, you can put it in a shallow container in the freezer for at least 6-8 hours. It won't be as creamy but it will have a granita type vibe!

Coconut Lime Sherbet
notes: the alcohol listed below is to deter the formation of ice crystals in the sherbet and make it smoother. If you want to avoid the addition of it, you can sub in a 1/2 tsp of xanthan gum. 

1 can full fat coconut milk
1 cup fresh lime juice (about 7 or 8 limes)
zest of 3 limes
3/4 to 1 cup raw agave (depending on how sweet or tart you want it)
flesh of 1/2 of an avocado
1/2 tbsp plain vodka (or St. Germain)

Combine all of the ingredients in a high speed blender. Blend until smooth. Chill this mixture for 4 to 6 hours. Once it has been thoroughly chilled, process it in your ice cream maker according to the manufacturer's instructions. Transfer the sherbet (it will be a soft serve consistency) to a container and place it in the freezer to set up for 4 to 6 hours. Once the sherbet has set up, scoop it up and enjoy! The recipe makes roughly one quart of sherbet or 8 servings.