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Recipe: Lime coconut sorbet

September 17, 2008
  • SHOW STOPPER: Executive pastry chef Renee Ward's version of a layered sundae, the coconut coupe. Components include coconut sablé cookies, coconut meringues and lime coconut sorbet.
SHOW STOPPER: Executive pastry chef Renee Ward's version of a layered… (Ken Hively / Los Angeles…)

Lime coconut sorbet

Total time: 20 minutes, plus freezing time

Servings: Makes 5 cups

Note: Adapted from Brix@1601 executive pastry chef Renee Ward. Coconut purée is available at Surfas in Culver City, Nicole's Gourmet Foods in South Pasadena and online at www.perfectpuree.com. This recipe may be made up to a week before assembling the coconut coupes.

1 1/2 cups milk

1 cup plus 2 tablespoons sugar

3 cups coconut purée

1/2 cup plus 4 1/2 teaspoons lime juice (4 to 5 limes)

1 tablespoon lime zest (1 1/2 limes)

1. 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.

2. Pour the coconut purée, 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.

3. 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.

Each quarter-cup serving: 212 calories; 1 gram protein; 38 grams carbohydrates; 1 gram fiber; 7 grams fat; 6 grams saturated fat; 2 mg. cholesterol; 25 mg. sodium.

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