It has been said that Nero, the Roman Emperor, invented sorbet during the first century AD when he had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with wine and honey.
|Prep Time||5 minutes|
|Cook Time||60 minutes|
- 1 1/2 cups water
- 1 1/3 cups brown sugar
- 1 whole vanilla bean halved and scraped
- 25.5 ounces unsweeted coconut milk
- 1/2 cup key lime juice
- 1/2 teaspoon coconut extract
- 1 pinch salt
- Combine water, sugar, vanilla bean (including the pod) and salt in a medium saucepan over medium-low heat. Bring mixture to a boil then remove from heat and let steep for 1 hour. Add the coconut milk, key lime juice, salt and coconut extract. Cover and refrigerate over night. Pour into ice cream maker and process for 20 minutes. Transfer to an airtight container and freeze for a minimum of 2 hours.
You can substitute fresh squeezed lemon juice for the key lime juice or coconut liquor for the coconut extract. © Galley Chef All Rights Reserved