Thanks for linking the vegan gelatin you used! I’ll have to try that one 🙂 maybe next time put a note somewhere as to the fact that jello isn’t normally vegan but the brand you used for this is. I can see how someone who didn’t see the link would be confused but then again I suppose that’s their responsibility to either read the whole recipe or make sure they buy a vegan brand of jello. I know you already linked the vegan version but I would be worried someone who is newly vegan might think that all jello is vegan bc this recipe is classified as that and includes “jello”. Maybe put that note actually next to where the jello is listed in the recipe so it’s harder to miss than when it’s at the bottom 🙂

This recipe looks really good! The only thing I’d recommend to anyone who is going to make this is to use a different dairy free milk than almond. Almond milk is almost entirely water and have barely any fat in it so it kind of defeats the purpose of adding milk to it. You can tell just by looking at it that it’s more sorbet than sherbet since it looks exactly like sorbet. Soy milk is a way better option imo for a sherbet recipe since almond milk would make it freeze rock solid basically especially since you aren’t even using real sugar only Splenda. I prefer the Trader Joe’s brand since it is organic and only contains soybeans and water. A thick cashew milk like cashew creamer would work really well too or even some thing like pea milk or canned coconut milk (the lite canned kind would even work here).

Hi Connie! I don’t see why it wouldn’t work. Let me know how it works if you try it..I’d love to hear. w-