Follow these steps for perfect results
unsweetened coconut milk
granulated sugar
lime juice
freshly squeezed, strained
dark rum
lime
zested
Combine coconut milk and sugar in a saucepan.
Heat over medium heat, stirring until sugar dissolves and the mixture boils for 1 minute.
Remove from heat and cool for at least 1 hour.
Stir in lime juice and rum.
Chill in the refrigerator for at least 8 hours or overnight.
Pour into an ice-cream maker and process according to manufacturer's specifications.
Add fresh lime zest during the last 5 minutes of churning.
Transfer to a plastic container, cover, and freeze until fully hardened.
Expert advice for the best results
Adjust the amount of sugar to your liking.
For a more intense lime flavor, add more lime zest.
If you don't have an ice-cream maker, you can freeze the mixture in a shallow dish, stirring every 30 minutes until frozen.
Everything you need to know before you start
10 minutes
Can be made ahead and stored in the freezer.
Serve in chilled glasses and garnish with a lime wedge or mint sprig.
Serve as a palate cleanser between courses.
Serve as a light and refreshing dessert.
Pair with coconut cookies.
The lime and mint complement the sorbet.
Adds a refreshing fizz.
Discover the story behind this recipe
Associated with tropical vacations and island life.
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