Lime coconut sorbet

Time 20 minutes
Yields Makes 5 cups
Lime coconut sorbet

In a medium, heavy-bottom saucepan, bring the milk and sugar just to a boil over high heat, stirring occasionally. Remove from the heat and pour into a metal bowl set over a bowl of ice water. Stir until the sweetened milk is thoroughly chilled.


Pour the coconut puree, lime juice and zest into a blender (or use an immersion blender and large bowl); pulse to combine. Add the sweetened milk and pulse several more times to combine.


Place the mixture in an ice cream maker and freeze according to the manufacturer’s instructions. Cover tightly with plastic wrap and keep frozen until needed. This makes a generous quart of sorbet, slightly more than is needed for the coupe recipe. The remainder will keep, tightly covered and frozen, for 1 week.

Adapted from Brix@1601 executive pastry chef Renee Ward. This recipe may be made up to a week before assembling the coconut coupes.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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