Coconut and pandan sorbet
A modernist coconut sorbet flavoured with pandan essence and lime. Serve a scoop as it is, or with a sprinkling of praline on top.
Ingredients
| 500 ml | coconut milk |
| 180 ml | water |
| 130 g | caster sugar |
| 65 g | liquid glucose |
| 2 drops | pandan essence |
| 1 | lime, juice and zest |
| — | lemon juice, to taste |
| 1 pinch | flaky sea salt |
Instructions
- First, make a syrup for the sorbet. Place the water, sugar and glucose in a pan and bring to the boil. Simmer for 3 minutes or so, then cool and refrigerate until needed.
- Measure out 275ml of the sorbet syrup and place in a bowl with the rest of the ingredients. Whisk until thoroughly combined, then churn in an ice cream maker.
- Serve a scoop of the sorbet as it is, or with a sprinkling of praline on top.
Equipment: Ice cream maker.