This makes an elegant and clean finish to a dinner party, or try it with a few sprinkles of almonds and shredded coconut for a weekend breakfast.
11⁄2 cups fresh orange juice (blood orange would also be good)
1⁄2 cup orange pulp
1⁄2 cup agave or coconut nectar
2 tablespoons coconut butter (optional)
2 tablespoons orange zest
2 cups chilled sparkling wine* (substitute coconut water, if desired)
Pinch of sea salt
Blend all ingredients except sparkling wine until smooth. Chill. Stir in sparkling wine until
well combined. Process through an ice cream maker according to manufacturer’s directions. *The alcohol in the sparkling wine helps keep the ice cream soft after freezing. If you use coconut water it may get icy, but will still taste great!
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