Coconut Lime Sorbet
When economic times get tough, it’s tempting to eat cheap junk food. This short-term savings can add up to some expensive health problems. You can still eat quality food (even organic), you just need to shop smart and use everything you buy. Take this dessert: at only $1 per serving, it’s pretty darn affordable. We’ve made it even more so by including two recipes for the price of one—the first night, it’s a sorbet; the second night it’s a parfait.<br />
IngredientsMain dish: A dairy-free alternative to heavier ice creams, you can eat this sorbet as is, or put a spoonful between two ginger cookies for a wickedly good ice cream sandwich.
Leftover: Layer with seasonal fruit and Greek yogurt for a refreshing parfait.
1 cup unsweetened coconut water
¾ cup evaporated cane juice
¼ teaspoon lime zest
¼ cup lime juice (about 2 limes)
1 13.5-ounce can of unsweetened coconut milk
¼ teaspoon vanilla extract
Nutrition FactsPer serving: 345 calories, 20 g fat (18 g saturated), 41 g carbohydrates, 3 g protein, 2 g fiber, 97 mg sodium (4% Daily Value)
Read more Healthy Recipes.
Directions1. Combine coconut water and evaporated cane juice in a medium pot over low heat. Cook until evaporated cane juice dissolves, stirring occasionally. Remove from heat and allow mixture to cool completely.
2. Once mixture is cool, add lime zest, lime juice, coconut milk, and vanilla extract.
3. Chill mixture in refrigerator, covered, until completely cooled. Mixture may separate slightly.
4. Stir sorbet mixture, then pour into ice cream maker. Freeze according to manufacturer’s instructions. To achieve a firmer sorbet, allow it to chill in the freezer for at least 2 hours.