Coconut Sorbet and Pina Coladas

coconut sorbet

I thought I would try my hand this summer at making sorbet. A quick Pinterest trawl for recipes revealed 2 things:

  1.  I would need an ice cream maker
  2. Sorbet = eggs

With a member of the family with an egg allergy and a distinct lack of an ice cream maker I trawled a bit harder and eventually found my way around that. Apparently, when your sorbet mixture is in the freezer you need to agitate it every half an hour until it sets. This is to ensure that the ice crystals that form are smaller, like ice cream, and prevents them from freezing into one large block of ice.

Here’s a recipe for Coconut Sorbet. I’ve tweaked it slightly; reduced the sugar and added more lime, but feel free to add more sugar if you like. Just make sure you have your dentist on speedial.

Coconut Sorbet

  • 480ml coconut milk
  • 125g sugar
  • 120ml water
  • zest and juice of 2 limes

Heat the coconut milk, water and sugar under a low heat until the sugar dissolves. Stir in the lime juice and the zest. When it has cooled, either place in an ice cream maker or place in the freezer in a shallow container for 2-3 hours, stirring every half an hour with a fork.

Does the stirring with a fork work? Well, kinda. It looks more like a granita. The problem was I put the mixture in a deep container (an empty ice cream tub, to be precise). This meant that it took HOURS to freeze and I was literally stirring it every half an hour for an entire day – which meant I couldn’t go out. Do you know how pretentious it sounds when you decline an invitation on the grounds of ‘having to stir the sorbet’? The answer is very.

But it was worth it. I’ve been loving all things tropical of late (see previous post) and having a permanent taste of summer in my freezer is enough to see me through the rainy days. It also makes a great base for cocktails. 

Virgin Pina Colada

coconut sorbet cocktail

  •  Coconut sorbet
  • Pineapple juice
  • Ice
  • Lemonade

Crush the ice in a blender, stir in the coconut sorbet and decant into a glass. Fill the glass about two thirds full with the pineapple juice. Top up with the lemonade.

Virgin pina colada

So delicious. Serve this to your guests at a BBQ and they’ll be going coco-nuts!

I’ll get my coat.

Michelle x

 

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