With three layers of coconut from coconut milk, shredded coconut and coconut water this triple coconut sorbet is packed with flavor.
The mercury is on the rise and the sun is already shining brightly around here which means three things: one, it’s going to be a hot summer; two, a bounty of fresh summer fruits are going to be on the menu for a while; and three, there’s going to be a lot of this coconut sorbet in my freezer.
Summer more than any season calls for unfussy foods; simple salads, raw vegetables and fresh fruit are common appearances at the dinner table and plump, juicy cherries are one of the season’s fleeting pleasures.
With their taut skin and firm but juicy flesh, these ruby hued beauties don’t last for long, and while I’m happy to eat them straight off the stem, I also love them liquored up in a quick bath of kirsch to give them a little extra zip.
With a bit of sweetener, a drizzle of cherry brandy and a squeeze of lime you have yourself some tipsy cherries that are begging to be eaten with a scoop of ice cream or sorbet. I paired mine with a light and refreshing triple coconut sorbet.
Best of all there’s no cooking here; stem, pit and stir is all there is to this recipe.
With three layers of coconut from coconut milk, shredded coconut and coconut water this sorbet is packed with coconutty flavor yet is refreshingly delicate in taste. The coconut gives it a hint of creaminess, shredded coconut joins the mix to give a toothsome chew, while super hydrating and potassium packed coconut water lends a slight sweetness and a punch of electrolytes.
Serve yourself a generous scoop and a spoonful of boozy cherries over and along-side and enjoy the start of the season!