When making this recipe, it is important you use a good brand of coconut milk (I like Thai Kitchen), and use full fat.
Katie’s recipes can be catered to your dietary needs or preferences, as I prefer to use honey than sugar. I also found it gave a creamier texture this way. Don’t worry if your mixture looks nothing like frosting! I poured mine into individual serving mason jars, and stored them in the fridge. Overnight, I was beyond myself when I dipped my spoon in this heavenly rich frosting.
First, I apologize for the presentation! It was a casual dinner with friends and we ran out of dishes.
This is my masterpiece of a refreshing summer dessert.
Ingredients for Sorbet:
600 ml Almond Milk
400 ml Coconut Milk
Juice of 2 Large Lemons
Zest of 2 Lemons
1 Cup Water
1 Cup Cane Sugar
Add water and sugar to an stainless steel pot and boil on high heat to create a simple syrup. Let the syrup cool in the refrigerator 20 minutes. Combine lemon juice, lemon zest and cooled simple syrup. Slowly whisk the almond and coconut milk into the mixture. Now that you have your base, simply add to ice cream machine and wait! Once done, store in freezer to harden.
Ingredients for Strawberries:
1/2 cup Limoncello
Handful of Mint, chiffonade
1 Package of Strawberries, sliced
Dash of White Balsamic Vinegar
Pinch of Sugar