Chilled Coconut Lime Sorbet with Fresh Raspberry Swirl

Ingredients

• •1 can (13.5 oz) full-fat coconut milk
• •1/2 cup granulated sugar
• •1/4 cup fresh lime juice
• •1 tablespoon lime zest
• •1/2 cup fresh raspberries
• •2 tablespoons honey
• •Pinch of salt

Instructions

1. 1

   In a medium saucepan, combine the coconut milk, granulated sugar, lime juice, lime zest, and a pinch of salt. Stir well to dissolve the sugar.

2. 2

   Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, to enhance the lime flavor.

3. 3

   Remove the saucepan from the heat and let the mixture cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 2 hours or until completely cold.

4. 4

   Meanwhile, in a small bowl, mash the fresh raspberries with the honey until the mixture is smooth but slightly chunky. Set aside.

5. 5

   Once the coconut-lime mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

6. 6

   Transfer the churned sorbet to a freezer-safe container. Spoon dollops of the raspberry mixture over the sorbet and gently swirl it in with a knife or skewer, creating a marbled effect.

7. 7

   Cover the container and freeze the sorbet for at least 4 hours or until firm. Serve scoops of the chilled sorbet in bowls or cones and enjoy!