I made this in anticipation of some hot weather coming our way. But this makes a refreshing dessert post dinner, served with vodka or white rum.
Sherbets are a kind hybrid of ice-cream and sorbet, and I love the sweet and sour taste. You need to make them with citrus fruit really to get that real sherbet taste. I have made this many times with blood oranges, but I think pink grapefruit would be delicious too.
If you go for lemon, you may need a little extra sugar as lemons are very sour and you want to get the right balance.
Here I used the thick solid part of a tin of coconut milk, but thick good quality coconut yogurt also works well. Save the liquid from the coconut milk for smoothies or porridge.
Another addition that would be nice with Lime is lemongrass, this would make for the most refreshing flavour combination imaginable!
Ideally you should add the 1-2tsp of alcohol, this is to avoid the sherbet from freezing really solid as alcohol has a very high freeze threshold, giving the sherbet the perfect consistency. You can‘t taste it but if you are avoiding alcohol or its for very young children avoid putting it in. Just remember to take it out the freezer well in advance of serving in order for you to be able to scoop it.
Roughly 20 limes yielding 2 cups
1 cup caster sugar
1 tin coconut milk, you only want the thick top. Or 1 cup thick coconut yogurt
1-2 tsp white Rum or Vodka
Black sesame seeds (optional)
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