Coconut Sorbet

This week’s #letsgetfoodiechallenge from Amanda is all about alcohol. She chose this because English Wine week is May 23rd through May 31st and World Gin day is June 13th.

So what better way to celebrate both than to have week 3 of our #letsgetfoodiechallenge to involve alcoholic recipes. Amanda made Malibu Rainbow cookies with Malibu Rum. If you want to check out that recipe you can find it on her site here.

I had a couple ideas for this challenge but I think this one is best with the hot weather. Oh who am I fooling, coconut won this choice, hands down!

Because y'all know how much I love (some might say obsessed with) my coconut! That and the creamy coolness of this sorbet.

Perfect for eating straight out of the container (a bowl for you people with manners), or you can even serve it on top of a slice of cake, brownies, or fruit.

Whatever way you serve it up, you will swoon over this coconut sorbet!

Coconut Sorbet

Recipe by Julie Murphy

A refreshingly cool, tropical frozen treat you can make at home.

Prep time: 5 minutes
Cook time: 0
Total time: 8 hours and 5 minutes (includes freezing time)
Ingredients

• 1 cup organic unsweetened coconut flakes
• 2 cups (1 can) coconut milk
• 3/4 cup coconut water
• 1/2 cup honey
• 1/4 cup coconut vodka*
• pinch sea salt

Directions

1. Add coconut flakes to a blender or food processor and blend on High until flakes are smaller. Don't completely liquefy the flakes, but make them almost pureed. You want a little texture for the sorbet.
2. Add remaining ingredients into blender with flakes and pulse until all ingredients are combined.
3. Pour into a freezer safe container and cover.
4. Place into the freezer overnight or for at least 6 to 8 hours so it can set up.

*Helpful Hints*

- *If you prefer non-alcoholic Coconut Sorbet, leave out the coconut vodka and increase coconut water to 1 cup.

- *If you want it a little more boozy (which I'm going to try next time I make this) you can always increase to a 1/2 cup of coconut vodka.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: Savoring Saturdays, The Wednesday Roundup #83

Strawberry Watermelon Sorbet

Can you believe it’s September?? The kids are back in school, the days are getting shorter, the acorns and leaves are starting to fall, and best of all, its football season! But summer is hanging on strong here and I want  need something to help me cope with these hot days.

And I think I found it in this Strawberry Watermelon Sorbet. A fresh and fruity frozen treat combined with my favorite, Pink Moscato, to help me ease out of this summer heat and into the coolness of fall.
 

Yes, this is an adult’s only treat because, well, I deserve it and you do too! Like yourself, I work hard and every now and then I just need a little “me” time.

So after the kids have left for school, mix up a batch of my Strawberry Watermelon Sorbet so you can enjoy it later in the day while you’re doing your next home pedi before the kids come home. And while you’re at it, pour yourself a glass of wine, preferably pink Moscato, and relax. Or for a real treat, pour a little wine over the sorbet {smile}.

After all, it’s only a couple more hours before you’ll be back on your feet, making dinner and cleaning up after everyone else until it starts all over again tomorrow morning.

 

Strawberry Watermelon Sorbet

Ingredients

2 cups strawberries, washed, rinsed, and topped

1 to 2 cups watermelon

¾ cup water

¾ cup granulated sugar

½ cup pink Moscato

3 Tablespoons fresh lime juice

Directions

In a small saucepan, add water and sugar. Stirring continuously, heat until sugar is dissolved. Once dissolved, set aside and let cool to room temperature.

Add room temperature sugar water, fruit, lime juice, and wine into a blender and puree until all ingredients are completely mixed together, about 2 minutes.

Pour into a freezer safe bowl and freeze overnight. You can also make it in the early morning so you can enjoy it later in the day while everyone is away with a glass of wine. Enjoy!

*Since this does have wine, please drink eat responsibly.

*Helpful Hints*

- If freezing overnight, leave out for about 20-30 minutes before scooping as it will be frozen hard

- Can also use a white zinfandel wine or your wine of choice

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: #glutenfreefridays #110, Savoring Saturdays #33, Wine'd Down Wednesday 55, Great Idea Thursdays

Strawberry Coconut Sorbet

You didn’t really think I would forget to share an ice cream recipe with you this week, did you? After all, we will be wrapping up July here soon and nothings better on a hot summer day than a cold frozen treat to help you forget about this heat…at least for a little while {smile}.

And what better way to enjoy yourself than with a combination of summer’s two favorite flavors, strawberries and coconut.

Those sweet, red, juicy berries that only make their presence during spring and summer are being mixed here with the tropical nutty flavor of coconut. And why not bring in just a little flavoring of Amaretto to top this yumminess off!

Yep, I have created in my lab kitchen a Strawberry Coconut Sorbet that will tickle your taste buds while helping you cool down.

Just like my other ice cream recipes, no churn is needed. And this ice cream is dairy free, soy free, and no added granulated sugar as I used honey instead, giving it a deliciously smooth, sweet taste.

Now if you’re making this for the kids, leave out the Amaretto. Or you can substitute Amaretto extract, which I did not. Even though it’s just a small amount, I really think the Amaretto adds a delicious essence to the strawberry and coconut flavoring.

And I’m just going to say this, if you are over 21 years of age and use Amaretto (the alcoholic version), my PSA for this recipe is Do Not Eat and Drive. Even though it’s a small amount, please stay responsible.

Strawberry Coconut Sorbet

Ingredients

2 cups whole strawberries, washed and topped

1 cup coconut milk

1 cup cream of coconut

1 teaspoon Amaretto (can substitute Amaretto extract)

½ teaspoon vanilla extract

¼ teaspoon coconut extract

2 Tablespoons honey

Directions

Place all ingredients into a blender and puree until thoroughly mixed.

Pour into a freezer safe dish and place in freezer overnight.

*Helpful Hints*

- can also be made first thing in the morning so you can enjoy it later that evening.

 - All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with ~ #glutenfreefridays#102, Say G'day Saturday Linky Party {98}, The Wednesday Roundup #38, Pin it Thursday, Inspire Us Thursday Link Party #62, Share It One More Time Party and Features, Tasty Tuesday Link Up, Wonderfully Creative Wednesdays, Wine'd Down Wednesday 48, Foodie Friends Friday Recipes Linky Party , Anything Goes Linky #167 & Features, #GetHimFed Fridays {No. 48}, Freedom Fridays with All My Bloggy Friends #41, Pretty Pintastic Party #16, Pin Junkie Pin Party #80, City of Links #32, Pinworthy Projects Link Party #29, Share it Sunday {41}, Snickerdoodle Sunday #42, Sweet and Savoury Sunday #75, Munching Mondays #52, The Southern Special #20, Busy Monday 127, Mix it up Monday!