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Recipe: Quick Coconut Sorbet (freeze ahead)

Desserts - Frozen
QUICK COCONUT SORBET

1 (15 oz) can cream of coconut such as Coco Lopez*
1 cup ice-cold water
1/4 teaspoon rum extract

Whisk all ingredients in medium bowl. Transfer to 11x7x2-inch glass baking dish. Freeze until frozen, stirring every 30 minutes, about 3 hours. (Can be made 2 days ahead. Cover and keep frozen.)

*Available in the liquor department of most supermarkets nationwide.

Makes about 2 cups
Source: Bon Appetit magazine, April 2001
MsgID: 3154600
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 03-01 thru 03-31-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
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