Today I faced a challenge.
It is so hot here in the midwest; it was over 100 degrees and promises to be super-hot again tomorrow.
Where's the challenge?
Last week, I decided that to reset my eating habits, I would go 10 days with no alcohol, no sugary desserts and no snack foods. (I've been living like every day is the 4th of July!)
The alcohol and salty snacks? No problem. Even the sweets have not been a problem. But, today it was really roasting outside. When I took my boys to swimming lessons, I saw two older men eating ice cream cones at 9 in the morning.
No sweets? That means no frozen treats!
No way! I made a vegan sherbet. I used ultra-sweet watermelon for the sugar element and coconut cream to make it sherbet-ty. Cool, sweet and yummy and still free of refined sugar and full of fruit.
Vegan Fruit Sherbet
(Note: To make the coconut cream, put a can of coconut milk--either regular or light--in the refrigerator for several hours or overnight. Open the can and scoop out the cream that has separated from the liquid, and discard the watery liquid.)
5 cups watermelon chunks with seeds removed
2 cups mango chunks (I used frozen.)
Coconut cream from one can of either light or regular coconut milk
1 9-ounce jar (or approximately 1 cup) strawberry all-fruit spread
Blend together all ingredients in a blender or food processor until smooth.
Chill in a covered container in the refrigerator for two hours.
Prepare in ice cream machine according to manufacturer's directions.
We shared this recipe as part of Allergy-Free Wednesdays, Wellness Weekend, Slightly Indulgent Tuesdays and Allergy Friendly Fridays, please check out the other great recipes.
Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.