If you’re feeling ambitious and want to whip up sherbet in your kitchen, you can keep eggs out of it completely. Just blend fruit, sugar, a splash of lemon juice, and some milk or coconut cream. Freeze, stir, repeat. It’s that simple.
Some recipes call for egg whites to create a lighter, icier texture, but you can substitute aquafaba (chickpea water! I know, it sounds weird, but it works). Or just enjoy a denser, creamier sherbet. Your kitchen, your rules.
