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Francisco Migoya

Coconut-Lime Sorbet

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Preparation info
    • Difficulty

      Easy

Appears in
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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Sorbet Base

  • 2.22 kg / 4 lb 14.3 oz / 44.4%

Method

  1. Combine the coconut purée with the lime zest, then mix with the other ingredients. Make sure to zest the limes directly into the coconut purée to obtain the most flavor.
  2. Make the sorbet base according to the Method #2 Modern Sorbet Method. Age the base under refrigeration overnight.
  3. Once the base has aged, churn to

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