Looks like little snowballs in a dish, doesn't it? Here's one more recipe winner from Sophie Dahl. Her coconut sorbet couldn't be simpler, faster or more delicious. This recipe doesn't make a large amount, so if you're serving 4 or 5, you may want to double it. The advantage to the smaller amount is you can make it in an afternoon and serve it to your family for dinner. It chills and then freezes quickly.
The lime imparts a nice tang in this sorbet and you'll love it for summer; serve it with fruit, a drizzle of chocolate sauce or with a cookie or two, but DO make it.
From Very Fond of Food by Sophie Dahl
Generous 1/2 cup superfine sugar
1 cup water
1/2 cup coconut milk
Juice of 1/2 a lime
1/2 cup shredded dry coconut
Place the water and sugar in a pan and bring to a boil. Allow to simmer for 5 minutes. Remove from heat and stir in the coconut milk, lime juice and coconut. Allow to cool somewhat, then refrigerate until cold. This is a very small amount and will not take much time.
Churn in your ice cream maker. This won't take as long as regular ice cream. Remove to a container and place in your freezer. If you don't have an ice cream maker, freeze in a plastic container for a couple hours, then put in your blender and whip, then place back in the container in the freezer for 2 hours.