INGREDIENTS:
- 3 cups (about 1-1/2 cans) unsweetened coconut milk
- 1 cup granulated sugar
- 1/8 teaspoon sea salt
- 1 tablespoon lime zest
- 1/2 cup fresh lime juice
- Place a 1 quart, freezer safe container with a tight fitting lid in the freezer to chill. Set up and pre-chill ice cream maker.
- In a medium saucepan over medium heat, add coconut milk, sugar, salt and zest. Warm mixture, stirring occasionally until sugar dissolves. Transfer to a medium bowl, add lime juice and cool over an ice bath. (I transferred mine to a bowl and placed it in the freezer until it was chilled, approximately 30 minutes.)
- Transfer to an ice cream maker, and churn according to the manufacturers' instructions. Transfer sorbet to chilled container. Freeze for about 2 hours or until firm enough to scoop. (I prefer making this a day in advance and freezing it overnight.)
Source:Savoury Table
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