Coconut sorbet

Coconut sorbet

By
From
Botanical
Makes
800 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
800ml coconut cream
100ml malibu
300ml Sorbet syrup
250ml glucose
1 lime, juiced and zested

Method

  1. Combine all ingredients except lime juice in a heavy-based saucepan and bring to the boil. Remove from heat and add lime juice. Cool the mixture over ice. Once cool pass through a sieve, pour into an ice-cream maker and churn following manufacturer’s instructions.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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