• Recipe by Sarah Dall

    Coconut and lime sorbet

    Serves: 2L
    Cooking Time: 15 mins + overnight freezing


    • 2 x 400ml tins coconut milk
    • 1 x 385g tin condensed milk
    • 200ml sugar syrup (see recipe below)
    • 40ml liquid glucose
    • juice of 2 limes
    • 1 extra large egg white



    Mix together the coconut milk, condensed milk, sugar syrup, glucose, lime juice and egg white.


    Place the mixture in an ice-cream machine and churn until it is thick and fluffy, but not completely frozen. Remove from the churner and place in a container. Freeze overnight.