I was intrigued by a sorbet recipe (page 154) I came across in The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More.
I am going to guess the recipe wanted the thick, cream-like canned coconut found in cans. I used the refrigerated coconut milk by So Delicious, which I prefer to use, it is much lighter in calories, fat and the taste. If one wanted a heavy ice cream like sorbet, use the canned. The texture of the sorbet is light, palate cleansing. Delicious after dinner!
The coconut water is easily found now, look in the produce section of most grocery stores, we get ours at Costco in the drink aisle.
- 1 cup coconut water
- ¾ cup granulated sugar (used organic)
- 2 cusp unsweetened coconut milk
Combine the coconut water and sugar in a small saucepan, heat over low until the sugar dissolves. Set aside to cool. Stir in the coconut milk, refrigerate until cold.
Add to your ice cream maker, process as directed I use a Cuisinart Ice Cream Maker, it took 25 minutes to freeze. Transfer to a freezer safe container, freeze until solid. Before serving let sit at room temperature for 10 minutes or so to soften for easy scooping. Sprinkle some chocolate over the top if desired.
Makes about 1 quart.