Coconut-Ginger Sorbet | PCC Natural Markets

Coconut-Ginger Sorbet

Yield: about 5 cups

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Use this crisp and clean tasting sorbet as palate cleanser between courses or as a light dessert at the end of meal.



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 Blake Caldwell and Steve Hall, PCC Deli

Source: 2014 Annual meeting dinner

More about: coconut milk, ginger


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