Cranberry Vanilla Sorbet
Creamy coconut combined with tangy cranberry in a light, refreshing holiday dessert full of flavor, while cranberries add antioxidants, vitamin C, and natural support for winter immune health. It's a festive way to enjoy something sweet while keeping energy high during the holiday season.
Ingredients
- 2 cups plant-based or regular vanilla yogurt
- 1 cup frozen cranberries
- Zest of 1 orange
- Maple syrup, to serve
What you'll need
Directions
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In a bowl, combine the coconut yogurt and orange zest.
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Transfer the mixture to an ice cube tray and freeze overnight.
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Once frozen, attach the Nama Sorbet Attachment to your juicer, replacing the J2 juice strainer. Reassemble the juicer.
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Turn the juicer on and begin adding the frozen ingredients — start with the coconut yogurt cubes, followed by the cranberries. The sorbet will collect in the pulp container.
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Once everything has been processed, stir the sorbet with a wooden spoon to combine.
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Serve immediately, drizzled with maple syrup. Enjoy!
Note
Make ahead for a perfect scoop. This can be made a few hours ahead, spooned into a small loaf pan and put in the freezer. Remove from freezer 10-15 minutes before serving.
