Coconut-lime sorbet with spicy berry gazpacho
Use chilled, halved coconut shells as shown in the photo. Alternatively, you can spread the sorbet into the shells several hours before serving, then chill them again and fill them with gazpacho just before serving or directly at the table. Ice cubes make a good base.
Ingredients · Servings 4
- 500 ml unsweetened coconut milk
- 150 g icing sugar
- 75 ml Coconut Liqueur (zB Batida de Coco)
- Juice of 2 limes
- ice cream machine
- 125 g sugar
- 1 Zimtstange
- 1 tbsp crushed black pepper
- 1 split vanilla bean
- 1-2 star anise
- grated zest of 1/2 organic orange and 1 organic lemon
- 500g mixed berries (strawberries, raspberries, blackberries, currants and blueberries)
- 150 ml dry rosé sparkling wine
Method · 35 min
- Mix coconut milk with icing sugar, coconut liqueur and lime juice and freeze in an ice cream machine for about 35 minutes until creamy and firm.
- Place the sugar, 150 ml water, cinnamon, pepper, scraped vanilla seeds (including the pod), star anise, and orange and lemon zest in a saucepan and simmer over medium heat for 6–8 minutes. Allow the spiced liquid to cool completely.
- Wash and hull the berries, then cut them into pieces depending on their size. Set aside about 200g of the berry mix. Place the remaining berries in a tall container, pour in the spiced syrup through a sieve, and blend everything finely with an immersion blender. Stir in the sparkling wine.
- Divide the coconut sorbet among chilled, deep dessert bowls. Then, using a spoon, press a deep, wide indentation into each sorbet. Distribute the reserved berries into the indentations and fill with the gazpacho.