Orange Sherbet

“God is God. Because He is God, He is worthy of my trust and obedience.
I will find rest nowhere but in His holy will…
a will that is unspeakably beyond my largest notion of what He is up to.”

-Elisabeth Elliot

In exactly one week I turn that age. 25. I’m not where I thought I’d be, but I’m glad for where I am. The past year was the worst most wonderful year, and as I look back it’s hard to believe everything happened in only 365 days. I was broken and persevered, and as Mr. Charles Spurgeon said, “I have learned to kiss the wave that throws me against the Rock of Ages.” I wouldn’t trade that for the world. Here are some wonderful things I learned or experienced in 2012:

» Forgiveness is essential, but it takes time.
» I am blessed and so grateful to call some of the dearest people friends.
» My biggest fears are of what I want the most, so I need to be myself and not fear man.
» WWOOFing was an incredible experience, but I now know I’m not cut out to be a farmer :)
» Guys and girls can’t be “just” friends. Haven’t you seen When Harry Met Sally?! *
» Classes started today, but I didn’t have to go. I can get used to this whole college graduate thing!

*No need to watch if you haven’t :)

Recipe time! These little bowls are equally refreshing as they are creamy. Citrus season is in full swing, so grapefruit, lemon, mandarine orange, and clementine would all be delicious!

Orange Sherbet
4 navel oranges
1 c coconut milk
1/3 c honey

Juice oranges and freeze the skin halves. Blend orange juice with remaining ingredients and freeze in ice cube trays. Process frozen cubes until smooth and fill frozen orange halves. Enjoy!

[See here for tips and alternatives.]

13 Responses to Orange Sherbet

  1. That looks sooo good! I might cheat and try it in our new Vitamix. I love the idea of the frozen orange bowls.
    You are an inspiration and a blessing Hannah!

  2. In the freezer now, but couldn’t resist sipping the mixture before freesing – absolutely lush! We are checking the freezer every 5 minutes currently…

  3. Okay. It’s mostly liquid still and it’s bedtime, so I’ll have to wait until the morning for a proper portion. However, there were significant scrapings of slushy sorbet on the lid and I can confirm that it is absolutely delicious!!

    Will try and get more than my fair share in the morning after my run and BEFORE the kids get any… :)

  4. Fantastic! Well worth the wait! Great job, Hannah!

    I might consider watering it down somewhat and using it as a sports drink for long races too.

  5. I just made your strawberry ice cream (it was fantastic!) and have the coconut milk part left over after I scraped the fat off the top. Can I just use that part (with out the solid fat part blended in) for this recipe?

  6. I really, really want to make all these ice creams. But I really don’t understand this coconut milk fat thing. Where do I buy coconut milk? Is it supposed to be in a fat? I keep reading that you skim the fat off the top. So do you buy more than one can? Eesh, sorry for all the questions. I just want ice cream like mad!

  7. Megan: Yes, you want to buy 2 cans and only use the fat. When canned coconut milk sits (do not shake the can) the fat and water separate. Half to about 2/3rds of the can will be fat, which is what you want to use to make the ice cream. You can just use the entire contents of the can, but the ice cream will not be as creamy. The water in the can will make for a more icy ice cream. I’m planning a detailed repost of this recipe with pictures to help answer everyone’s questions. Hopefully that will be helpful :)

  8. I am enthralled by your ice creams. I was wondering if you have tried the recipes in an ice cream maker.

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