Mango-Lime Sherbet (Vegan)

Here's another yummy flavor for my summertime standard, "rice cream." It's made with lots of fruit plus rice milk instead of actual milk--although you could easily use real milk if you want. Like watermelon, mango sherbet can be too bland unless you add an extra flavor, such as lime. And since the sweetness of mangoes varies quite a bit, taste the mixture before freezing, so you can add more honey while it's still possible to blend it in. After the sherbet is frozen, added honey just globs up.

MANGO-LIME SHERBET (VEGAN)

1 lg. mango
2 tsp. lime juice
1-3 tsp. honey or vegan sweetener (to taste)
1 cup rice milk

Peel the mango and cut the fruit off the fibrous central pit area. Be sure to cut off just the soft fruit--chewy mango fibers aren't great in a mouthful of sherbet.

In a large measuring cup, mash the honey, lime juice, and fruit together with a fork or hand-held blender. Taste, and add more honey if needed. Add rice milk up to the 2-cup mark and stir well.

Freeze in an ice cream maker, according to directions. I use a Donvier.

Makes 4 servings, or 2 large servings.

Watermelon-Lime Sherbet (Vegan)

This is a marvelous combination of sweet, cold, and tang, served up in my husband's great-grandmother's china. I tried making it without the lime and honey, but it was very bland, so a touch of key lime juice and a dab of honey fixed it right up.

WATERMELON-LIME SHERBET (VEGAN)

3/4 cup fresh watermelon chunks
1 tsp lime juice
1 tsp honey or vegan sweetener
1/4 cup rice milk

In a large measuring cup, mash the honey, lime juice, and watermelon together with a fork or hand-held blender. Add rice milk up to the 1-cup mark and stir well.

Freeze in an ice cream maker, according to directions. I use a Donvier.

Makes 2 servings, or 1 large serving (pictured).

I Scream, You Scream...

... we all scream for rice cream! Wha?? This is my can't-digest-milk version of homemade ice cream. It's made with rice milk instead of cow's milk or cream, but you can use the real milk-stuff if you want. The peaches are from our local farmers' market. Yum.

FRESH PEACH RICE CREAM

1/2 cup fresh peach pieces
1-2 Tbsp. honey or vegan sweetener
1/2 cup rice milk

In a measuring cup, mash the honey and peaches together with a fork. Be careful not to add too much honey, because it can overpower the taste of the peaches. Add rice milk and stir well.

Freeze in an ice cream maker, according to directions. I use a Donvier.

Makes 2 servings, or 1 large serving.

First Flop of the Season

Owie! Here's a fact: if you add enough honey to make your lemon juice, pulp, and rice milk sweet enough to tolerate... not enjoy, just swallow... it won't freeze like ice cream. The best you can do is make slush, and regret it. Ew, bad, bitter slush.

Last night's success: banana rice cream.
Before that: strawberry sherbet.