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Coconut Sorbet
- 1 14-ounce can coconut milk
- 1/2 cup water
- 1/2 cup Florida Crystals (plus 1 tablespoon if using optional huckleberries)
- Pinch of guar gum
- Pinch of salt
- 1/2 vanilla bean, split and scraped
- 2 1/2 teaspoons rose flower water (optional)
- 1/2 cup fresh or frozen huckleberries (optional)
- 1/4 teaspoon of freshly ground cardamom (optional)
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Directions:
- Whisk the coconut milk, water, Florida Crystals, guar gum, and salt in a small saucepan.
- Split the vanilla bean in half with a sharp knife. Scrape out the seeds and place in the pot with the vanilla pod.
- Bring the mixture to a simmer and allow to cool. Strain out the vanilla pod and discard.
- Freeze mixture in an ice cream machine according to the manufacturer's instructions.
- It may be stored frozen in an air tight container for 3 weeks.
For the Coconut Rose Water Sorbet: Add the rose flower water to the sorbet before freezing.
For the Coconut Huckleberry Sorbet: Make a little sauce of the huckleberries. Place the berries with the tablespoon of Florida Crystals in a small saucepan. Cook on low heat for 7 minutes. Allow to cool and fold this into the frozen sorbet.
For Coconut Cardamom Sorbet: Add the cardamom to the liquid before warming.
Recipe By: Amy Pierce
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