raspberry + coconut cream sherbet

This melty frozen treat suffers from what one might call “lackofspringoutside-itis.” It’s a very serious condition, often afflicting those who want nothing more than to eat ice cream every evening while tending to their garden plot, as they contemplate how sunburnt they will get the next day whilst wearing their skimpy summery top.

Alas, skimpy summery tops are but a figment of my imagination at this point. Temperatures are beginning to heat up, and spring is just around the corner, but we’re not quite there yet. In town, tulips are sprouting and crocuses are in bloom, but out here in the woods, the ground is still looking suspiciously white.

At least I’m not in the Midwest, where they’re getting pummeled with snowfall upon snowfall (still).

Oh my gosh, do I spot something…. alive?! I guess word on the street is that when these plants at the upper left flower, which they are doing now, it means that darling little bearies are waking up from hibernation. Makes sense, given that I saw some bear tracks a couple weeks ago. Now I’m just waiting to come across these bears in the flesh – in the fur? – scavenging in the ditches alongside the roads. Cute.

However, last year’s fertile fern fronds are still a much more common sight than lively new growth. All in good time, I suppose. All in good time.

The upside to the slowly-melting snow is that I get to hike long exercisey distances during the day – along roads that I will soon be able to drive. I’ve been getting lucky on occasion, finding an abandoned moose antler that I then get to hoist over my shoulders and carry like the world’s most monetarily-precious child. Bingo!

As you may glean from the Classifieds section slipped effortlessly underneath this heavenly bowl of sherbet, we have been looking for a new place to live. A desire to downsize has consumed us, with the end goal of saving up oodles of cash so that we can roll around in it, and also buy something really expensive, such as nice mountain bikes or some property. Or my real goal, world domination, AKA travel.

In the meantime, how about some sherbet of sorts, made with a can of coconut cream and some raspberries? A squeeze of lemon juice, an extra jolt of sugar (if that’s your thing), and a couple egg whites, and this recipe is good to go. Just as quick as you can say “how long until we have to move again?”

Raspberry + Coconut Cream Sherbet {a recipe by myself}

++Ingredients:++

1 can coconut cream / cream of coconut (NOT coconut milk- check the Hispanic section of your grocery store)
6 oz frozen or fresh raspberries (I imagine most any other fruit would work equally well)
Juice of 1/2 a lemon
Up to 2/3 c. sugar, as desired
Two egg whites
1/3 c. water
Dried coconut, for topping

++Directions:++

Honestly, I took the lazy route with this, simply letting everything churn about for ten minutes in my stand mixer fitted with the whisk attachment. The issue with this is that if your raspberries are frozen, the coconut cream will fail to dissolve into the raspberries and sugar. I didn’t have a problem with this, but if you do, process all ingredients together in a food processor.

If you have an issue with raw eggs, bring all ingredients except the eggs to a boil in a medium saucepan, then remove from heat and beat in the egg whites post-haste.

Once everything is combined to your liking, pour into a dish and freeze for at least four hours, preferably overnight. Serve topped with dried coconut.