Inspired by this delicious flavor at Coolhaus, I gave it a try this past weekend using a basic strawberry sorbet recipe. The sorbet uses coconut milk, making it slightly creamy yet dairy free. The mint flavor is subtle and adds a nice refreshing factor. Shredded coconut was swirled within the sorbet, adding a great chewy texture. Right out of the ice cream maker, the sorbet was the perfect smooth consistency for eating. After freezing, it does become a little more icy. I'd definitely make this again!
Strawberry Coconut Mojito Sorbet
makes about 1 pint
1 cup coconut milk
3 Tbsp sugar
1/4 cup chopped mint leaves
1 lb fresh or frozen strawberries, chopped
1 Tbsp coconut rum
1 lime, juiced
1/2 cup sweetened shredded coconut
- Combine coconut milk, sugar, and chopped mint leaves in a medium saucepan and bring to a boil. Once boiling, remove from heat, cover, and set aside for 1 hour to allow the mint to steep.
- Add coconut milk mixture (no need to strain out the mint leaves), strawberries, lime juice, and rum to a blender. Puree until smooth. Chill mixture in the refrigerator overnight.
- Following your ice cream maker's instructions, place puree mixture into the ice cream maker and churn until thick and creamy. About 5 minutes before the ice cream maker is done, add the sweetened shredded coconut to the sorbet. Serve immediately when done or transfer to an airtight container to store in the freezer.