Vegan Ginger Sherbet
serves 6-8
2 cups coconut milk
1 3x1-inch piece peeled fresh ginger
6 TBSP natural cane sugar (evaporated cane juice)
1 tsp vanilla extract
Place all ingredients in a quart jar and blend with an immersion blender until the sugar is completely dissolved and the mixture is very smooth, about a minute. Strain to remove the ginger hairs, pour into an ice cube tray (you'll have slightly more than one standard plastic tray will hold), and freeze.
When ready to serve, slide a thin, dull knife or spatula along the side of each cube and gently pry out--this should happen fairly readily. Add 2-3 sherbet cubes per person to a food processor and process until creamy. It will be a bit sandy and icy at first, but after half a minute or so, the whole mixture will pull away from the processor tub and cohere into a creamy, semi-firm, consistency that can be scooped easily.
Breezy Watermelon-Basil Soda
equal parts Watermelon-Basil Syrup, recipe follows, and club soda
Watermelon-Basil Syrup
yields 1 2/3-1 3/4 cups
1 lb watermelon (2 1/2-3 cups 1-inch cubes)
1 dozen medium-large basil leaves (about 5 grams, or 1/4 cup loosely packed leaves)
1 lime, sliced, ends discarded
1/4 cup natural cane sugar (evaporated cane juice)
1/4 cup water
Add the watermelon and basil to a pitcher and blend with an immersion blender. Add lime slices.
In a small sauce pan over medium heat, heat the sugar and water. When it comes to a boil, reduce heat to low and stir constantly until the sugar dissolves. Remove from heat immediately, let cool a minute, then carefully add to the blended watermelon. Cover with a clean kitchen towel and let sit for 1 hour. Strain (you won't press on the solids, exactly, but stir the whole thing to help it along) and discard solids. Chill until ready to use. Stir well before each use.
Ginger Sherbet Framboise Floats
serves 2
1 12-oz bottle Lindemans Framboise Lambic
ginger sherbet (see recipe above--use 5 frozen sherbet cubes)
Pour 6 ounces beer over 1 scoop of ice cream and serve.