Receta Coconut Mint Sorbet
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Ingredientes
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Direcciones
- In a saucepan bring 2 c. water to a boil with the sugar, stirring till sugar is dissolved, add in tea bags, and let steep, covered for 15 min.
- Throw away tea bags.
- With an ice pick or possibly a skewer, test the three eyes of the coconut to find the weakest one and pierce it to make a hole. Drain the liquid and reserve it. Bake the coconut in a preheated 400F. oven for 15 min, break it with a hammer, and remove the flesh from the shell, levering it out carefully with the point of a strong knife. Cut the coconut meat into
- small pcs and in a blender grind it in small batches, transferring it as it is grnd to a bowl. Return the grnd coconut to the blender.
- Strain the reserved coconut liquid through a fine sieve into a large measure and add in sufficient water to measure 2 c. liquid. In a saucepan bring the liquid to a boil, add in it to the grnd coconut, and blend the mix for 1 minute. Let the coconut mix cold, strain it through a large sieve lined with a double thickness of cheesecloth into a bowl, pressing hard on the solids, and squeeze the coconut in the cheesecloth to
- extract as much of the lowfat milk as possible.
- Stir the tea into the coconut lowfat milk with the food coloring, if using, and refrigeratethe mix, covered till it is cool. Freeze the mix in an ice
- cream freezer according the manufacturer's instructions and store the sorbet in freezer containers. The sorbet may be made 5 days in advance and kept frzn, covered. let sorbet stand in the refrigerator for 30 min or possibly microwave it at 30% power for 1 minute to soften slightly before serving.
- Makes About 1 Qt.