Deliciously refreshing and cooling, this
tropical sorbet can be found in different versions all over South East
Asia. Other classic Vietnamese sorbets include lychees, pineapple,
watermelon and lemon grass.
Ingredients :
Serves 6
175 g
120 ml
50 g
1/2
To decorate
1
sprig
Caster (superfine) sugar
Coconut milk
Grated or desiccated (dry unsweetened shredded) coconut
Lime, squeeze
Fresh mint leaves
Method :
Place the sugar in a heavy pan and add 300
ml water.
Bring to the boil, stirring constantly
until the sugar has dissolved completely.
Reduce the heat and simmer for 5 minutes
to make a light syrup.
Stir the coconut milk into the syrup,
along with most of the coconut and the lime juice.
Pour the mixture into a bowl or freezer
for 1 hour.
Take the sorbet out of the freezer and
beat it, or blend it in a food processor, until smooth and creamy, then
return it to the freezer and leave until frozen.
Before serving, allow the sorbet to stand
at room temperature for 10-15 minutes to soften slightly.
Serve in small bowls and decorate with the
remaining coconut and the mint leaves.
