- Camera: Canon PowerShot SX230 HS
- Aperture: f/3.5
- Exposure: 1/30th
- Focal Length: 35mm
COCONUT SORBET WITH BLACKBERRIES & FRESH MINT
recipes by Rozanne Gold
Tropic of conversation!
This delicious sorbet is absurdly easy to make. It’s the reason I always have some Coco Lopez (cream of coconut) in my pantry. For fun you can pour a little blue curacao on top or dust with grated fresh lime zest. This looks especially celebratory served in large martini glasses or large champagne flutes, in which case you will need a small (rather than large) ice cream scoop.
- 15-ounce can sweetened cream of coconut (such as Coco Lopez)
- 1-1/2 cups whole milk
- 1/2 teaspoon rum extract
- 2 pints fresh blackberries
- 1 bunch fresh mint
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Combine the cream of coconut, milk, rum extract and a pinch of salt in a food processor. Process until very smooth. Cover and refrigerate until cold. Freeze in an ice cream maker according to the manufacturer’s instructions. Serve with blackberries and garnish with tiny sprigs of mint.
SERVES 8
© Rozanne Gold
Featured Product: Tuscany Classics Martini Glasses (# 096834A)
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Lenox