Monday, April 14, 2008

Recipe: Coconut Sorbet Recipe

Coconut Sorbet

Shop list:
2 - cans of coconut milk (14.5 oz)
1 cup - sugar
1/2 cup - sliced or shredded coconut
fresh mint - optional
chocolate sauce - optional


1. In a saucepan bring all the ingredients to a boil until the sugar is dissolved. Remove from heat and cool. Once cool place in the refrigerator for 3 hours.

2. Add the chilled coconut sorbet to your ice cream maker and blend. Follow the instructions for your brand. Mine takes about 15 minutes for this sorbet.

3. Once the sorbet is blended - enjoy on the spot. Add the remainder to a freezer container and pop in the freezer. If you want a firmer sorbet, freeze before serving. You can microwave frozen sorbet in quick 30 second intervals to soften.

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