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GINGER BEER, COCONUT AND RUM SORBET

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Description

A delicious summer treat, this light dessert is sweet and refreshing. No ice cream machine required!
Prep Time: 
10 mins
Cook Time: 
1 hour freeze minimum
Makes: 
1.25L
Ingredients: 
2 x 340mL bottles Buderim Ginger Beer, very well chilled (pop Buderim Ginger Beer in freezer (minus 15°C) for 1 hour)
½ cup raw sugar
270mL can coconut milk
½ teaspoon sea salt
80g Buderim Ginger Naked Ginger, very finely chopped
40mL dark rum
Additional Buderim Ginger Refresher Cordial or Buderim Ginger Revitalise Cordial
Finely grated lime zest
Method: 

METHOD WITHOUT ICE CREAM MACHINE STEP 1 In a large jug whisk together ginger beer and sugar until foam subsides and sugar completely dissolves about 2 to 4 minutes. STEP 2 Whisk in coconut milk and salt, stir in ginger. STEP 3 Pour Ginger Beer mixture into a large freezer-stable container or baking dish – the larger the container the quicker the freezing time. Cover and freeze. STEP 4 Break up into small pieces. Spoon into a food processor bowl fitted with metal blade, process until smooth. Gradually add rum. STEP 5 Pour into freezer stable air-tight container, cover surface with freezer wrap or bag, gently press down to cover surface of sorbet. Freeze for an hour or so to firm slightly. STEP 6 Serve with an extra drizzle of Buderim Ginger Refresher Cordial or Buderim Ginger Revitalise Cordial and frozen raspberries. METHOD WITH ICE CREAM MACHINE STEP 1 Pour Ginger Beer mixture into already chilled ice cream maker and churn according to manufacture’s instructions, to a soft-serve consistency. STEP 2 When sorbet is completed, slowly pour in rum and churn 1 minute longer. Serve.