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Ginger Beer, Coconut, Rum Sorbet
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Ginger Beer, Coconut, Rum Sorbet

Adapted from Serious Eats.
Servings 1 quart
Author Brandon Matzek

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!