Monday, July 2, 2012

Ginger Beer, Rum, and Coconut Sorbet Recipe!


  • 24 ounces ginger beer, thoroughly chilled
  • 1/2 cup plus two tablespoons turbinado (raw) sugar
  • 1 cup coconut milk
  • 3/4 teaspoon kosher salt
  • 1 tablespoon grated ginger
  • 2 1/2 tablespoons dark rum


  1. In large bowl whisk together ginger beer and sugar till foam subsides and sugar is completely dissolved, about 3 minutes. Whisk in coconut milk, salt, and ginger.

  2. Transfer base to ice cream maker and churn according to manufacturer's instructions. When sorbet is finished, slowly pour in rum and churn one minute longer. Transfer tO airtight container and freeze for two to three hours, or until firm and scoopable. For serving, garnish with lime zest and, if you like, an additional tablespoon of rum per bowl.


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