Updated: Oct 10
This dessert is summer in a cup - refreshing, light and flavourfull. Using coconut water is a brilliant touch; you get lots of coconutty flavor without weighing down the whole thing with heavy coconut or dairy milk. This sorbet is a great substitute for ice cream. It is super healthy because it is full of fruits, has zero fats and dairy in it and it is vegan friendly.
2 cups coconut water
1/3 cup light agave nectar
1/4 cup lime juice
5 tablespoons coconut milk
Combine coconut water and agave in a small pot. Bring to a boil and turn of heat.
Move the mixture to a tray. Cover with plastic wrap and place in refrigerator overnight.
When ready, add chilled coconut milk and lime juice to the coconut water syrup. Stir to mix.
Pour mixture into your ice cream maker. After 30 to 40 minutes the sorbet is silky and smooth. Freeze at least one hour before serving for a smooth and firm sorbet.