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CANTALOUPE COCONUT LIME SORBET.

Print Recipe
Servings: 1 quart
Ingredients Method

Ingredients
  

  • 1 cup coconut milk full fat
  • 4 cups cantaloupe chilled
  • 3 tablespoons + 1 ½ teaspoons lime juice
  • ½ cup + 1 tablespoon honey
  • ¼ teaspoon sea salt
  • 1 ½ tablespoons vodka optional to keep sorbet scoopable once frozen
for garnish
  • ¼ cup unsweetened coconut flakes raw or gently toasted

Method
 

  1. Prepare ice cream maker by freezing the freezer bowl at least 24 hours prior to making.
  2. Blend all ingredients in a high speed blender until completely smooth.
  3. Assemble ice cream maker, turn on, and pour in the sorbet mixture. Churn about 25-30 minutes, or until frozen. 5 minutes before turning off, pour in the vodka if you’d like to keep the sorbet sociable once it’s fully frozen.
  4. Empty into a freezer-safe container for storage and freeze at least 3 hours before serving. Let sit for a few minutes prior to scooping if it’s too hard to get in there easily.
  5. Top with unsweetened coconut flakes when serving!