Are you looking for a satisfying vegan frozen treat? Look no further. The base of this delicious sherbet is made with oat milk, and it provides a surprisingly smooth texture. The berries are roasted to intensify their flavor and color, and when pureed and added to the oat milk base, it turns the sorbet a stunning color. If you choose to use frozen berries, roast them straight from the freezer, adding an extra 5 to 10 minutes to the cooking time.

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Credit: Photo by Adam Friedlander / Food Styling by Pearl Jones

Recipe Summary

active:
40 mins
freeze:
6 hrs
total:
1小时10米ins
屈服:
2 pints
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Ingredients

For oat milk base
浆果泥的

Directions

做燕麦片基础
  • Stir together the sugar and xanthan gum in a small bowl. Combine the water and corn syrup in a small saucepan. Add the sugar mixture and immediately whisk vigorously until smooth (don't fret over a few lumps). Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary, to prevent a simmer, until the sugar has fully dissolved, 3 to 5 minutes. Take the pan off the heat and let cool slightly. Add the oat milk and stir until combined.

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  • Transfer to a container and store loosely covered in the fridge until cold, at least 4 hours or up to 2 weeks. Store in an airtight container in the freezer for up to 1 year.

Make the berry puree
  • 将烤箱预热至350°F。用羊皮纸排成一个边缘烤盘。在一个中等大小的碗中,将浆果和糖混合在烤盘上。烤浆果直到果汁,每5分钟搅拌一次,直到浆果开始萎缩,果汁开始在锅的侧面焦糖,15至20分钟。让浆果冷却至室温。

  • Transfer the berries to a blender (or use a bowl and an immersion blender), add the malic acid, vanilla, and salt and blend until as smooth as possible. You're trying to blend all of the chunks out. The berry puree should measure about 1 cup. If desired, strain through a fine-mesh strainer to remove the seeds. Cover and refrigerate until cold, 2 or 3 hours.

  • 将3杯燕麦牛奶底座倒入浆果泥中。倒入冰淇淋机,然后将其打开。搅拌直到混合物具有可浇注的冷冻冰沙的质地,取决于机器25至35分钟。

  • Transfer the sherbet, scraping every last delicious drop from the machine, into freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the sherbet so it adheres, then cover with a lid. It's ok if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It keeps for up to 6 months.

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