Coconut Sorbetto
- One 14- or 15-ounce can cream of coconut
- Two 13.5-ounce cans coconut milk
- 3⁄4 cups simple syrup (3⁄4 cup water and 3⁄4 cup sugar boiled together until sugar dissolves)
- 3⁄4 cup water
- 2 tablespoons freshly squeezed lime juice
Instructions:
This sorbet tastes creamy because of the coconut milk but also tangy and exotic because of the lime juice. It is very easy to make and will impress people when they discover you made it yourself. The coconut makes this sorbetto rich, so you need only a small scoop to get your fill.
- Combine all the ingredients in a large mixing bowl and mix well with a hand blender.
- Strain the mixture through a fine sieve. Cover and chill for at least 2 hours or overnight.
- Freeze in your ice-cream machine according to the machine’s directions. Store in the freezer.