Vegan Sherbet Recipe

Time2h

Serves6

roasted peach, raspberry swirl

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Ingredients

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1
Roasting the Peaches
Preheat your oven to 400°F (200°C). Halve the peaches, remove the pits, and place them cut side up on a baking sheet. Drizzle with a tablespoon of maple syrup and roast for 20-25 minutes until they are tender and caramelized.
2
Making the Raspberry Swirl
In a small saucepan, combine the raspberries, a tablespoon of agave nectar, and cook over medium heat for about 5-7 minutes until the raspberries break down. Remove from heat and let it cool.

3
Blend the Peaches
Once the roasted peaches have cooled, transfer them to a blender. Add the coconut milk, remaining maple syrup, and lemon juice. Blend until smooth and creamy.
4
Creating the Sherbet
Pour the peach mixture into a mixing bowl. Gently fold in the raspberry swirl until you achieve a marbled effect. Don't overmix; you want to see swirls of raspberry.

5
Freeze the Sherbet
Transfer the mixture to an airtight container and freeze for at least 4 hours, or until firm. For a softer texture, you can stir the mixture every hour while it's freezing.
6
Serving
Once frozen, let the sherbet sit at room temperature for a few minutes before scooping. Serve in bowls or cones and garnish with fresh mint leaves if desired.