Coconut Mint Sorbet Food

SORBET WITH COCONUT SAUCE

Steps:

• Puree 1 1/4 cups light coconut milk, 2 tablespoons dark brown sugar, 6 mint leaves and 1/8 teaspoon each cayenne pepper and kosher salt in a blender. Scoop mango sorbet into bowls, drizzle with the coconut sauce and top with chopped pistachios.

COCONUT SORBET

Steps:

• Pour coconut milk into a container. Fill the empty can halfway with water and add to the coconut milk. Whisk in sugar until dissolved. Stir in coconut flakes.
• Cover and freeze until chilled, about 30 minutes.
• Pour coconut mixture into an ice cream maker and churn according to manufacturer's instructions until soft and creamy, 15 to 20 minutes.

COCONUT MINT SORBET

Steps:

• In a saucepan bring 2 cups water to a boil with the sugar, stirring until sugar is dissolved, add tea bags, and let steep, covered for 15 minutes. Discard tea bags.
• With an ice pick or a skewer, test the three eyes of the coconut to find the weakest one and pierce it to make a hole. Drain the liquid and reserve it. Bake the coconut in a preheated 400°F. oven for 15 minutes, break it with a hammer, and remove the flesh from the shell, levering it out carefully with the point of a strong knife. Cut the coconut meat into small pieces and in a blender grind it in small batches, transferring it as it is ground to a bowl. Return the ground coconut to the blender.
• Strain the reserved coconut liquid through a fine sieve into a large measure and add enough water to measure 2 cups liquid. In a saucepan bring the liquid to a boil, add it to the ground coconut, and blend the mixture for 1 minute. Let the coconut mixture cool, strain it through a large sieve lined with a double thickness of cheesecloth into a bowl, pressing hard on the solids, and squeeze the coconut in the cheesecloth to extract as much of the milk as possible.
• Stir the tea into the coconut milk with the food coloring, if using, and chill the mixture, covered until it is cold. Freeze the mixture in an ice cream freezer according the manufacturer's instructions and store the sorbet in freezer containers. The sorbet may be made 5 days in advance and kept frozen, covered. let sorbet stand in the refrigerator for 30 minutes or microwave it at 30% power for 1 minute to soften slightly before serving.

COCONUT-LIME SORBET

Steps:

• Combine coconut water and sugar in small saucepan over low heat; stir until sugar dissolves.
• Remove from heat, and allow to cool completely.
• Stir in the coconut milk and lime juice; cover and refrigerate until cold.
• Stir the chilled mixture, then freeze in ice cream maker according to manufacturer’s instructions.
• For a firmer sorbet, transfer to freezer-safe container, and freeze at least 2 hours.

MING'S PERFECTLY SIMPLE COCONUT SORBET

Steps:

• In a medium saucepan, combine the ingredients and bring to a boil, stirring until sugar is completely dissolved.
• Remove from heat, cool, then refrigerate until fully chilled.
• Freeze in an ice cream maker according to manufacturer's directions.