Ginger Beer, Coconut, Rum Sorbet
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Ginger Beer, Coconut, Rum Sorbet
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Adapted from Serious Eats.
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Ingredients
- 24 oz. ginger beer (2 bottles), thoroughly chilled
- 1/2 cup plus 2 tablespoons turbinado sugar
- 1 cup coconut milk (I would recommend full fat. Be sure to give your can a good shake before opening)
- 3/4 teaspoon kosher salt
- 1 tablespoon grated ginger
- 2 1/2 tablespoons dark rum (I actually used Sailor Jerry's Spiced Rum)
- Lime zest, for topping (optional)*
Instructions
- Add ginger beer and turbinado sugar to a large bowl, whisking until the foam subsides and sugar is completely dissolved (3 - 5 minutes). Whisk in coconut milk, kosher salt and grated ginger.
- Freeze sorbet in an ice cream maker according to the manufacturer's instructions. When sorbet is finished, slowly stream in dark rum and churn until incorporated (1 to 2 minutes longer). Transfer to a freezer safe container, cover and freeze until solid and scoopable (about 3 to 4 hours).
- To serve, scoop sorbet into a small bowl and top with a sprinkling of lime zest.
Notes
- *I did not have lime zest while photographing this sorbet; however, I did add a sprinkling of zest while enjoying this sorbet several days later. The zest worked so well with the sorbet, I had to add it to the recipe (despite it not being pictured). Enjoy!
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