MING'S PERFECTLY SIMPLE COCONUT SORBET
This is the essence of elegance--simple, pure and clean tasting--a lovely sorbet for cleansing the palate between courses of an asian meal or for making Ming's fabulous Asian Banana Split, posted here on Zaar. Cooking time is chilling and freezing time.
Provided by Chef Kate
Categories Frozen Desserts
Time 3h15m
Yield 1 pint
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine the ingredients and bring to a boil, stirring until sugar is completely dissolved.
- Remove from heat, cool, then refrigerate until fully chilled.
- Freeze in an ice cream maker according to manufacturer's directions.
Nutrition Facts : Calories 4537.4, Fat 189.5, SaturatedFat 176.7, Sodium 676.5, Carbohydrate 723.2, Fiber 8, Sugar 701.9, Protein 14.1
COCONUT SORBET
Delicious, refreshing dessert. Perfect for coconut lovers on a hot summer day. Easily altered by toasting the coconut or serving with chocolate, fresh raspberries, or pineapple.
Provided by lpattan
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Pour coconut milk into a container. Fill the empty can halfway with water and add to the coconut milk. Whisk in sugar until dissolved. Stir in coconut flakes.
- Cover and freeze until chilled, about 30 minutes.
- Pour coconut mixture into an ice cream maker and churn according to manufacturer's instructions until soft and creamy, 15 to 20 minutes.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 30.4 g, Fat 28 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 24.8 g, Sodium 18.3 mg, Sugar 25.8 g
COCONUT MINT SORBET
Yield Makes About 1 Quart
Number Of Ingredients 4
Steps:
- In a saucepan bring 2 cups water to a boil with the sugar, stirring until sugar is dissolved, add tea bags, and let steep, covered for 15 minutes. Discard tea bags.
- With an ice pick or a skewer, test the three eyes of the coconut to find the weakest one and pierce it to make a hole. Drain the liquid and reserve it. Bake the coconut in a preheated 400°F. oven for 15 minutes, break it with a hammer, and remove the flesh from the shell, levering it out carefully with the point of a strong knife. Cut the coconut meat into small pieces and in a blender grind it in small batches, transferring it as it is ground to a bowl. Return the ground coconut to the blender.
- Strain the reserved coconut liquid through a fine sieve into a large measure and add enough water to measure 2 cups liquid. In a saucepan bring the liquid to a boil, add it to the ground coconut, and blend the mixture for 1 minute. Let the coconut mixture cool, strain it through a large sieve lined with a double thickness of cheesecloth into a bowl, pressing hard on the solids, and squeeze the coconut in the cheesecloth to extract as much of the milk as possible.
- Stir the tea into the coconut milk with the food coloring, if using, and chill the mixture, covered until it is cold. Freeze the mixture in an ice cream freezer according the manufacturer's instructions and store the sorbet in freezer containers. The sorbet may be made 5 days in advance and kept frozen, covered. let sorbet stand in the refrigerator for 30 minutes or microwave it at 30% power for 1 minute to soften slightly before serving.
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