Coconut And Lime Sorbet

By October 20, 2013Recipes
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Living in Queensland it gets very steamy during summer. It’s great to have a refreshing iced treat like this in the freezer to cool down on those balmy summer days – and nights.

Serves 4

1 1/2 cups dextrose
2 cups water
1 lime, zest removed in wide strips with a vegetable peeler
2 cups coconut milk

  1. Put the dextrose, water and lime zest into a medium saucepan. Stir over low heat until the dextrose has dissolved. Increase the heat to medium and simmer for 5 minutes. Stir in the coconut milk. Remove from the heat and cool completely.
  2. Pour into an ice-cream machine and churn according to manufacturer’s directions until frozen. Spoon into 4 glasses to serve. Store in an airtight container in the freezer for up to 2 weeks.

» VARIATION:
If you do not have an ice cream machine, use hand-held electric beaters to beat the sorbet every 2 hours, returning the mixture to the freezer each time, until the mixture is frozen.

Join the discussion 2 Comments

  • Sarah says:

    Can I ask why you use Dextrose? Could I replace it with xylotol? My type 2 diabetic husband controls his levels with a hi fat low carb diet so dextrose is a big no no. I’m always looking for new things to feed him that my children will also eat which can be quite stressful. I hoped your book may help but I’m yet to find a copy.

  • David Gillespie says:

    You could use xylitol but I’ve never tried it and am not sure of the quantities.

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