Coconut Sorbet

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 100 g liquid glucose
  • 25 g caster sugar
  • 500

Method

  1. Heat the glucose in a heatproof bowl over a bain marie, making sure the bowl does not touch the simmering water, stirring for 5 minutes or until softened. Stir in the caster sugar and coconut puree until smooth and well combined.
  2. Churn the coconut mixture in an ice-cream machine following the manufacturer’s instructions until firm. Transfer to an airtight containe