Life has been, well, just a tad overwhelming lately. I am two weeks away from finishing my masters degree, we have been feverishly getting our house ready to sell, and trying to make some major life decisions that are incredibly exciting but enough to hurt my brain. It's enough to drive a girl to drink and what not. As I write this, our basement is probably flooding because it Won't. Stop. Raining. What to do? Make a batch of soothing, coconut lime sorbet, of course. Duh!
I came across this recipe somehow and it caught my eye because it doesn't have dairy, which is something I'm trying to avoid these days. Also, I noticed it because we have a slight obsession in our house with Sharon's coconut sorbet from the grocery store; one pint lasts about 30 minutes or less, usually. Plus, it has only three ingredients. Three!
I decided to substitute limes for lemons because I had them on hand and it seemed more exciting to me. I've gotta get my thrills when I can, right? It turned out really nicely, very zesty and citrusy. Actually, it tastes like summer, which is exactly what I was hoping.
Coconut Lime Sorbet
Makes about one quart
2 12oz cans of light coconut milk, shaken well
1/2 cup sugar
1/2 cup lime juice & 1 T lime zest
Whisk all three ingredients together in a medium bowl. Chill for a couple of hours, or overnight.
Pour into an ice cream maker and follow the manufacturer's instructions. Enjoy while picturing yourself on a nice sunny beach like I did.
P.S. I'll let you in on those major life changes soon...