I had most of a can of coconut milk sitting in the fridge, begging to be used up. 20 minutes later, sorbet! Serves 4
- 1 1/2 C. full fat coconut milk, cold (stick it in the fridge for a couple of hours)
- zest of 1 lime
- juice of 2 limes, or 1/4 C.
- 1/4 C. simple syrup (I keep a batch for cocktails, it’s just equal parts sugar and water brought to a boil and cooled. Or buy a bottle in the drinks aisle)
If your can of coconut milk separates into half clear liquid and half thick, white cream, just give it a stir before measuring. Place all ingredients in the blender and blend until smooth. Pour into an ice cream maker and freeze according to manufacturer’s directions. I use a Cuisinart ice cream maker. This took about 15 minutes to freeze into a sorbet/soft serve consistency. I imagine this would also make a terrific popsicle…