Scooped: Ginger Beer, Rum, and Coconut Sorbet

Name: Scooped: Ginger Beer, Rum, and Coconut Sorbet
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters coconut milk; 3 Tbsps dark rum; 1 Tbsp grated ginger; 680 grams ginger beer, thoroughly chilled; 1 teaspoons kosher salt; 118 milliliters plus two tablespoons turbinado (raw) sugar

Scooped: Ginger Beer, Rum, and Coconut Sorbet might be just the dessert you are searching for. This recipe serves 16. One portion of this dish contains roughly 0g of protein, 3g of fat, and a total of 73 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. It will be a hit at your Father's Day event. Head to the store and pick up coconut milk, ginger beer, kosher salt, and a few other things to make it today. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet.

Instructions

In large bowl whisk together ginger beer and sugar till foam subsides and sugar is completely dissolved, about 3 minutes.

Ingredients you will need

Ginger Beer

Sugar

Equipment you will use

Whisk

Bowl

Whisk in coconut milk, salt, and ginger.

Ingredients you will need

Coconut Milk

Ginger

Salt

Equipment you will use

Whisk

Transfer base to ice cream maker and churn according to manufacturer's instructions. When sorbet is finished, slowly pour in rum and churn one minute longer.

Ingredients you will need

Ice Cream

Sorbet

Base

Rum

Equipment you will use

Ice Cream Machine

Transfer tO airtight container and freeze for two to three hours, or until firm and scoopable. For serving, garnish with lime zest and, if you like, an additional tablespoon of rum per bowl.

Ingredients you will need

Lime Zest