The beauty of sorbet in its purist form is basically fruit, sugar, water, sometimes alcohol & flavorings. Sorbet is a dairy free and therefore little or no fat, so this is a great dessert for all of you watching your waistline. This is also a great choice for someone you know who may be lactose intolerant or vegan.

coconut sorbet

1  14 oz. can (1 3/4 c.) unsweetened coconut milk (not light)

1 1/4 c. water

1 c. sugar

1/4 c. sweetened shredded dried coconut

1. In a medium saucepan combine all ingredients except for the shredded coconut. Place over medium heat & bring to a simmer for 4 minutes, continuing whisking until sugar is dissolved. Pour into a bowl & let cool completely.

2. To cool quickly, make an ice bath by filling a large bowl with ice & water placing the bowl with the mixture in it; stir until cooled. Once completely cooled, cover & refrigerate for @ least 4 hrs. or overnight.

3. Stir in shredded coconut into mixture. Pour into the container of an ice cream machine & churn according to the manufacturer’s instructions. Transfer to an airtight container & freeze for @ least 2 hrs. before serving.

Don’t have an ice cream machine? Chill your base mixture well & place it in a stainless steel bowl in the freezer. When partially frozen, beat the mixture with a wire whisk until creamy. return the bowl to the freezer & repeat the process again once or twice.

 

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