GINGER BEER, COCONUT AND RUM SORBET
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.