Easy Coconut Lime Sorbet Recipes

EASY COCONUT LIME SORBET

Steps:

• In a bowl, whisk together all ingredients.
• Chill mixture several hours or overnight.
• Before adding to the ice cream maker, shake mixture well.
• Freeze mixture in an ice-cream maker.
• Transfer sorbet to an airtight container and put in freezer to harden.

COCONUT LIME SORBET

Steps:

• In a bowl whisk together ingredients. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.

REFRESHING COCONUT LIME SORBET

Steps:

• Mix coconut cream, coconut water, lime juice, lime zest, and coconut extract together in a bowl. Cover with plastic wrap and chill in the refrigerator until flavors combine, at least 1 hour.
• Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Cover and store in the freezer until firm, about 1 1/2 hours.

REFRESHING LYCHEE & LIME SORBET

Steps:

• Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
• Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring - don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
• Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.

COCONUT SORBET

Steps:

• Pour coconut milk into a container. Fill the empty can halfway with water and add to the coconut milk. Whisk in sugar until dissolved. Stir in coconut flakes.
• Cover and freeze until chilled, about 30 minutes.
• Pour coconut mixture into an ice cream maker and churn according to manufacturer's instructions until soft and creamy, 15 to 20 minutes.