Coconut Lime Sorbet Recipes

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.

Steps:

• Combine coconut water and sugar in small saucepan over low heat; stir until sugar dissolves.
• Remove from heat, and allow to cool completely.
• Stir in the coconut milk and lime juice; cover and refrigerate until cold.
• Stir the chilled mixture, then freeze in ice cream maker according to manufacturer’s instructions.
• For a firmer sorbet, transfer to freezer-safe container, and freeze at least 2 hours.

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.

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.

Steps:

• 1. Bring the water, sugar, and salt to a boil in a small saucepan over medium-high heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 3 minutes. Remove from the heat and cool to room temperature.
• 2. Transfer the sugar syrup to a small bowl and refrigerate, tightly covered, for at least 1 hour, until thoroughly chilled, or for up to 2 days.
• 3. Whisk together the coconut milk and lychee juice in a large glass measure or bowl. Whisk in the chilled syrup and lime juice. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer container and freeze for at least 2 hours before serving. (The sorbet is best served on the day it is made.)
• 4. Spoon the sorbet into serving bowls or glasses to serve.

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.