When we think of a sorbet, we tend to think of something that is water- and fruit-based, such as a lemon or mango sorbet. However, not all sorbets contain fruit. As long as there are no dairy products included, a sorbet can be flavoured with just about anything.
This Asian-inspired sorbet is flavoured with coconut milk and pandan leaf, sometimes called screwpine leaf. Although it is called a ‘milk’, coconut milk is made from grated coconut flesh and is dairy free.
You will need to start this recipe a day or so ahead, to give the pandan leaves time to infuse into the coconut milk. Try to find fresh pandan leaves if you can (they are sold in small tied bundles from Asian grocers), as these really will give the best results. Pandan essence is available, but I don’t recommend it for this, as the essence contains artificial colouring, which I’m not fond of.