• In a medium bowl, whisk together the orange zest, orange juice, coconut yogurt, coconut sugar, white balsamic vinegar, and salt until smooth and the sugar is fully dissolved.

For an ice cream maker

• Pour the mixture into the machine and churn according to the manufacturer’s instructions until it thickens to a soft-serve consistency and is no longer liquid.
• Transfer to a freezer-safe container and freeze for at least 4 hours, until firm enough to scoop.

For the Ninja Creami

• Pour the mixture into a pint container and freeze until solid, about 8 to 12 hours.
• Spin on the sorbet setting until smooth.