Lime in the Coconut Sorbet

By beltranm

This recipe's name is inspired by the title of a popular song, and the lime-coconut combination is just as popular as an icy confection. The coconut flavor is derived from coconut milk, which gives the sorbet a creamy mouthfeel closer to that of gelato. The rum rounds out the overall flavor, but it is easily omitted if this sorbet will be served to children.

Ingredients

• 2 1/2 * 2 1/2 cups (570 ml) unsweetened coconut milk
• 3/4 * 3/4 cup (133 g) granulated sugar
• 1/2 * 1/2 cup (120 ml) freshly squeezed lime juice, strained
• 2 * 2 tablespoons (28 ml) dark rum
• * Zest from 1 lime

Details

Adapted from projectfoodie.com

Preparation

Step 1

Place the coconut milk and sugar in a medium-size, heavy-bottomed saucepan over medium heat. Bring the mixture to a boil while stirring occasionally until the sugar fully dissolves, and continue to boil for about 1 minute. Remove from the heat and set aside to cool, at least 1 hour.

Add the fresh lime juice and rum into the cooled syrup and stir well to combine.

Pour into a clean container, cover with a lid or plastic wrap, and chill in the refrigerator for at least 8 hours or overnight. When ready, pour the chilled mixture into the ice-cream maker and process according to manufacturer's specifications. When the sorbet is about 5 minutes from being done, slowly add the fresh zest. Finish processing the sorbet.

Remove the finished sorbet from the ice-cream maker and place in a plastic container. Cover with plastic wrap by pressing the wrap gently against the top of the sorbet, affix lid to container, and place in the freezer to fully harden before serving.

Yield: approximately 1½ quarts (900 g)