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    Home / Recipes / Course / Dessert

    6 Mar 30, 2011 Dessert  |   Jump to Recipe

    Ginger Beer, Coconut, Rum Sorbet

    Ginger Beer, Coconut, Rum Sorbet

    This post may contain affiliate links.

    Last week, I showed you a ginger centric recipe perfect for a cold evening.  Given the variable nature of weather this time of the year, I am also going to show you a ginger dessert more suitable for warmer temperatures.  This Ginger Beer, Coconut, Rum Sorbet is a cool, refreshing treat that just screams Summer.  Vibrant ginger beer is blended with raw sugar, creamy coconut milk and freshly grated ginger.  Dark rum is churned in at the last minute, adding another layer of rich, bold flavor.  I’ll have to say that this is one of the most flavorful sorbets I have ever made.  The first spoonful will ignite your palate (in a good way).  There is also a high chance you might raise your eyebrows, widen your eyes and let out an elongated, dramatic “Wow”.   Continue reading for the recipe.

    Ginger Beer, Raw Sugar and Rum

    Ginger Beer, Coconut, Rum Sorbet

    Ginger Beer, Coconut, Rum Sorbet

    by Brandon Matzek
    Adapted from Serious Eats.
    No ratings yet
    Print Recipe Pin Recipe
    Servings 1 quart

    Ingredients
      

    • 24 oz. ginger beer (2 bottles), thoroughly chilled
    • 1/2 cup plus 2 tablespoons turbinado sugar
    • 1 cup coconut milk (I would recommend full fat. Be sure to give your can a good shake before opening)
    • 3/4 teaspoon kosher salt
    • 1 tablespoon grated ginger
    • 2 1/2 tablespoons dark rum (I actually used Sailor Jerry's Spiced Rum)
    • Lime zest, for topping (optional)*

    Instructions
     

    • Add ginger beer and turbinado sugar to a large bowl, whisking until the foam subsides and sugar is completely dissolved (3 - 5 minutes). Whisk in coconut milk, kosher salt and grated ginger.
    • Freeze sorbet in an ice cream maker according to the manufacturer's instructions. When sorbet is finished, slowly stream in dark rum and churn until incorporated (1 to 2 minutes longer). Transfer to a freezer safe container, cover and freeze until solid and scoopable (about 3 to 4 hours).
    • To serve, scoop sorbet into a small bowl and top with a sprinkling of lime zest.

    Notes

    *I did not have lime zest while photographing this sorbet; however, I did add a sprinkling of zest while enjoying this sorbet several days later. The zest worked so well with the sorbet, I had to add it to the recipe (despite it not being pictured). Enjoy!
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Stirring Ginger Beer

    6
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Dessert Tags: coconut, ginger, ginger beer, kosher salt, lime, rum, turbinado sugar

    Reader Interactions

    Comments

    1. Molly says

      March 30, 2011 at 3:21 pm

      My goodness, you’ve definitely peaked my interest! Who doesn’t love a dramatic “Wow!” at the dinner table? Yum!

      Reply
      • Anonymous says

        April 7, 2011 at 7:49 pm

        Hahaha, yes!! I love a good, dramatic “Wow”. I usually make recipes with the sole purpose of achieving that “Wow”.

        Reply
    2. Themadhausfrau says

      March 30, 2011 at 6:13 pm

      Wow, what a fantastic combination of ingredients. I love ginger beer. Never thought to use it in sorbet.

      Reply
    3. Dee D. says

      March 31, 2011 at 10:14 pm

      That sounds, and looks amazing! I’ve never used coconut milk in a sorbet, and maybe I’ll try it out!

      Reply
      • Anonymous says

        April 7, 2011 at 7:48 pm

        Definitely give it a try. It offers a nice creaminess.

        Reply
    4. sara826 says

      April 1, 2011 at 12:22 am

      That looks like a bowl of summer that I don’t want to share!

      Reply
      • Anonymous says

        April 7, 2011 at 7:48 pm

        I just … barely… shared.

        Reply
    5. Froginthecottage says

      April 1, 2011 at 12:49 pm

      That is soooo yyyuuuummmmyyyyy !!!!!!

      Reply
    6. Todd says

      April 19, 2011 at 5:56 pm

      Sailor Jerry is a great rum as well as Captain Morgan

      Reply
    7. Stephanie says

      July 30, 2015 at 6:10 pm

      I’m crying because I don’t have an ice cream maker! Someone please invite me over to try this!

      Reply
      • Brandon Matzek says

        August 4, 2015 at 5:54 pm

        Hmmm I know there’s a way to make sorbet with a food processor! If you’ve got one of those, perhaps google it and give this a go.

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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