Yield: Makes about 5 cups
In a sauce pot, combine coconut milk, honey, arrowroot powder and salt. Bring to a low simmer and then immediately chill until completely cool.
Pour into an ice cream machine and process according to the manufacturer’s instructions. Right before the sorbet has set in the machine, open the lid and add the candied ginger. Finish processing and store in an air tight container in the freezer.
Recipe by, PCC Deli
Source: 2014 Annual meeting dinner
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