Recipes Included On This Page Left Bank Coconut Sorbet Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Left Bank Coconut Sorbet Recipe By : Betty Rosbottom's Cooking School Cookbook Serving Size : 6 Preparation Time :3:15 Categories : Frozen Desserts Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sugar Syrup 3 cups water 3/4 cup sugar Sorbet 3 cups cream of coconut 3 cups sugar syrup 3 tablespoons fresh lemon Prepare sugar syrup: combine water, sugar in medium heavy saucepan over medium heat. Swirl pan occasionally until sugar dissolves. Increase heat, bring syrup to boil. Boil 5 minutes without stirring. Cool syrup completely, then cover and refrigerate until needed. (Can be made several weeks in advance if kept covered and refrigerated). Combine cream of coconut, sugar syrup, and lemon juice in large mixing bowl; stir to mix well. Transfer mixture to ice cream make and prepare according to manufacturer's directions. Process until sorbet is very white and solid, but fluffy. Store sorbet in covered container in freezer to firm it, 2-3 hours. Can be made several days in advance. Remarkably smooth, needs no further processing. NOTES : Serve with Grilled Rum Glazed Pineapple. Contributed to FareShare by arc63 (Aleeda Crawley) 3/12/99 Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - -

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