Description Edit

This stone-cold dessert is made with real fruit and soy milk and is great with other meals, as it keeps a juicy aroma with the fruits. Evaporated milk rarely replaces the soy milk and works for this, too.

Ingredients Edit

Directions Edit

  1. Mix all the ingredients then except the mint in an 8-inch-square baking pan.
  2. The soy milk may look curdled, but this will disappear by freezing. Cover and freeze until partially frozen, approximately 2 hours.
  3. Scrape down the sides of the pan and stir the partially frozen mixture with a spoon.
  4. Cover and return to the freezer until firm.
  5. Scoop the sherbet into serving dishes, garnish with the mint, and serve immediately.

See also Edit

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