Saturday, July 9, 2016

Make This Now: Coconut Lime Sorbet



I have become the refrigerator shrew at work lately. Tired of things falling on my feet when I was on the hunt for something, I dove into our icy abyss, made some tough decisions and reworked it into an organized thing of beauty. In an effort to keep it that way I have vowed to myself and all my co-workers to organize it every time I work.

I has been about three weeks now and so far so good. We now live by the rule to eat it, throw it away, or have a really good excuse as to why it needs to be saved (for a maximum of a couple of days).

Sometimes my co-workers' habit of hoarding works out well for me. After being gone from work for a week or so, I hit the fridge for a quick re-work finding that the place looked pretty darned good with the exception of some misplaced yogurt and butter.

The freezer looked pretty good too. I only found 3 plastic quart tubs with mystery contents because for some reason no one likes to label anything they find important enough to save. Don't get me wrong, I love everyone I work with, but this drives me just a little bit crazy.

So, when this happens I take a consensus around the kitchen and we can usually come up with a reasonable idea about what lies inside, but one of these tubs needed no introduction. I had shopped for a Thai class a week or so before and guessed that the white mounds with green speckles must be the coconut lime sorbet that the class made for dessert.

To verify my suspicions, I popped the top and dipped in with a small tasting spoon. Much to my delight, I was right, only I had no idea how delicious this was going to be. Smooth, tart, creamy, this was the stuff dreams are made of and I'm not kidding. This sorbet is so refreshing, I immediately knew why it had been saved. It was just way too good to be thrown away, and so good that it didn't need any other reason to be saved, but it had been a week, so I was left with no choice but to eat it.

Oh, don't worry, I did share my frozen treasure with the others who were working that night and we all agreed, we were going to have to make more of this stuff. So here I am, once again sacrificing my girlish figure in the pursuit of selfless sharing with you, my blog readers. Don't worry about thanking me, the pleasure is all mine.


Coconut Lime Sorbet (adapted from Sur la Table's Delicious Thai at Home class)

As all good bloggers do, I tried my best to find this recipe on Sur la Table's website with no luck, so I am reprinting it here in its entirety, but give them full credit for this awesome recipe. Like I said, make this now, or at your next barbecue at the latest.

3 cups (about 1-1/2 cans) unsweetened coconut milk
1 cup granulated sugar
1/8 teaspoon sea salt
1 tablespoon lime zest
1/2 cup fresh lime juice

Place a 1 quart, freezer safe container with a tight fitting lid in the freezer to chill. Set up and pre-chill ice cream maker.

In a medium saucepan over medium heat, add coconut milk, sugar, salt and zest. Warm mixture, stirring occasionally until sugar dissolves. Transfer to a medium bowl, add lime juice and cool over an ice bath. (I transferred mine to a bowl and placed it in the freezer until it was chilled, approximately 30 minutes.)

Transfer to an ice cream maker, and churn according to the manufacturers' instructions. Transfer sorbet to chilled container. Freeze for about 2 hours or until firm enough to scoop. (I prefer making this a day in advance and freezing it overnight.)

Yield: 4 servings

Because I can't stand to waste a thing, I used the full 2 cans of coconut milk and increased the rest of the ingredients slightly. This probably increased the yield by one generous serving.