Coconut and lime sorbet

Coconut and lime sorbet

By
From
Cabana The Cookbook
Serves
6-8
Makes
1 litre
Photographer
Martin Poole

This refreshing sorbet is perfect for a hot day. The lime’s tartness cuts through the coconut cream to create a tangy treat that will give you dreams of suntan lotion and palm trees.

Ingredients

Quantity Ingredient
300g caster sugar
3 limes, juiced
4 limes, finely zested
750ml coconut cream

Method

  1. Put a large freezerproof bowl in the freezer. Put the sugar, lime juice and 250 ml coconut cream in a saucepan, place over a high heat and stir to encourage the sugar to dissolve. Bring to a simmer and cook for about 5 minutes, until thickened slightly. Remove from the heat and stir in the remaining coconut cream. Pour the mixture through a fine sieve into the chilled bowl, pressing through any lumps of coconut cream, then add the lime zest.
  2. Pour the mixture into an ice-cream maker and churn until you get a soft sorbet consistency. Transfer to a clean plastic container and freeze for a few hours until the sorbet is firm. (If you do not have an ice-cream maker, freeze the mixture in a shallow plastic container. Take it out after a couple of hours and whisk it by hand or with an electric whisk. Repeat the process twice, then return the sorbet to the freezer for a final freeze).
  3. To make it easier to scoop, put the sorbet in the fridge for 30 minutes to allow it to soften slightly before serving.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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