Morir Soñando Sherbet
Photo: Lauren V. Allen
"Morir soñando (which means “to die dreaming”) is one of those drinks that doesn’t make sense on paper, but you just have to try it. Your first sip of the chilled mixture of orange juice, milk, and sugar instantly transports you to a beachside bar, shaded from the powerful Caribbean sun. Doubling down on the chilled-out vibes, here I freeze the orange mixture, put it in a blender, and blitz it to make a sherbet version!"
—James Beard Award Winner® Paola Velez, Bodega Bakes
Ingredients
- 2 cups (480 mL) orange juice (preferably freshly squeezed, but store-bought is OK, too)
- 1 (14-ounce/400 g) can sweetened condensed milk
- ½ cup (120 mL) full-fat coconut milk
- 1 tablespoon Dominican imitation vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of kosher salt
- ½ cup (120 mL) heavy cream
Method
In a medium bowl, combine the orange juice, condensed milk, coconut milk, vanilla, cinnamon, nutmeg, and salt and whisk until smooth. Place in the freezer while you make the whipped cream.
In a large bowl using a hand mixer or a whisk, whip the cream until it forms soft peaks, 4 to 5 minutes.
Remove the orange juice mixture from the freezer. Add one-quarter of the whipped cream and fold with a spatula until the cream is incorporated. Fold in the rest of the whipped cream until incorporated. Transfer the mixture to a freezer-safe airtight container, cover the top with a layer of parchment paper and the lid, and freeze overnight.
Scoop into chilled mugs or stemmed ice cream dishes and serve.
Yield
Serves 9 (Makes about 4 ½ cups)
Recipe reprinted with permission from Bodega Bakes by Paola Velez © 2024. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Lauren V. Allen.