Lime, Ginger and Star Anise Sorbet
Inspired by techniques from Serious Eats.
A light, refreshing Thai-inspired sorbet of coconut water scented with lime, a little star anise and fresh ginger.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- medium saucepan
- fine sieve
- bowl set in iced water
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 139 kcal |
| Protein | 1.1 g |
| Carbohydrate | 34.4 g |
| of which sugars | 32 g |
| of which free sugars | 28.4 g |
| Fat | 0.3 g |
| of which saturates | 0.2 g |
| Fibre | 1.6 g |
| Salt | 0.48 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Sorbet
- 800 ml coconut water (not coconut milk)
- 170 g caster sugar
- 2 whole star anise
- 2 limes, zest pared in strips
- 8 makrut lime leaves (optional), lightly crushed
- 1 g fine sea salt or table salt a pinch
Finish
- 1 tbsp finely grated fresh ginger
- 45 ml lime juice
- 1
Warm gently. Start with cold coconut water and put it in the pan with the lime zest, lime leaves and salt. Heat slowly to a bare simmer, uncovered.
- 2
Steep. Take off the heat, stir in the sugar until it dissolves, add the star anise and leave for 15 min; longer gives a stronger anise taste.
- 3
Strain and cool. Strain into the bowl over iced water and stir until cold.
- 4
Finish. Stir in the grated ginger and most of the lime juice, taste, and add the rest if it needs more sharpness. Chill until very cold.
- 5
Churn and freeze. Churn for 20-25 min, then freeze for 1-2 h. This sorbet is light and icy, so it is best within a few days.
Storage
Keep covered in the freezer and eat within 3-4 days, as it becomes icy. Soften for 5 min before scooping.
