Sorbets
Coconut Sorbet
Ingredients
- 1½ cups water
- 1¹/³ cups granulated sugar
- 1 whole vanilla bean, halved and seeds scraped
- pinch salt
- 2 cans (13.5 ounces each) unsweetened coconut milk
Directions
- Combine the water, sugar, vanilla bean (including the pod) and salt in a medium saucepan set over medium-lowheat. Bring mixture just to a boil and then remove fromheat. Let mixture steep for 1 hour; strain (discarding pod).
- Add the coconut milk to the strained mixture. Cover andrefrigerate overnight.
- Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture.
- If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer forabout 2 hours.
- Remove from freezer about 15 minutesbefore serving.
