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CANTALOUPE COCONUT LIME SORBET.

Print Recipe
Servings 1 quart

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

Instructions
 

  • Prepare ice cream maker by freezing the freezer bowl at least 24 hours prior to making.
  • Blend all ingredients in a high speed blender until completely smooth.
  • 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.
  • 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.
  • Top with unsweetened coconut flakes when serving!