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Sorbet, Coconut Lime Sorta-

Source of Recipe

in the hopeful kitchen


Recipe Introduction

Adapted from Making Artisan Gelato, by Torrance Kopfer. Makes about 1 1/2 quarts.

List of Ingredients

2 1/2 cups unsweetened coconut milk (about 1 1/2 cans)
3/4 cups sugar
1/2 cup lime juice, fresh and strained
1 Tablespoon gold or dark rum
Lime zest for serving



Recipe


1. Heat the coconut milk and sugar in a saucepan over medium heat. Bring to a boil, stirring. The sugar should be dissolved. Boil for about a minute more, then remove from heat and let cool, about an hour. To quicken the cooling process, you can place the saucepan in an ice-water bath and stir to cool.
2. Once cool, add the lime juice and rum.
3. Cover and chill overnight.
4. Freeze in ice-cream maker following the manufacturer's instructions.
5. To harden more, put the sorbet in a lidded container in your freezer for a couple more hours.
6. Serve with a nice zesting of lime on top (in the original recipe, lime zest is added in the last 5 minutes of freezing the sorbet in the machine. I prefer fresh zest on top when it is served).

Chill out and enjoy!