Okay, so this isn’t technically ice cream, but sorbet is a close enough relative that I think it still deserves some attention during ice cream month. It’s nice to have an option for anyone restricting dairy in their diet for any reason. I love layering sorbet into terrines because it looks kind of fancy schmancy but in reality, it’s as easy as can be. Spread a layer, freeze it. Repeat, and repeat again.
It’s also an ideal option if, like me, you deliberate over flavor choices as though it were a life or death matter. This way, you get to try three for the price of one. The sweet-tart flavor of the raspberry and the smooth mango blend nicely with the creamy, rich coconut sorbet for a light, fresh summer dessert with a tropical flair.
Yield: about 12 servings
For the coconut sorbet:
- 1 (14.5 oz.) can coconut milk*
- 1 cup shredded coconut
- ½ cup sugar
- Dash of salt
For the raspberry sorbet:
- 1/3 cup sugar
- ½ cup water, divided
- 2 cups (about 9 oz.) fresh raspberries
For the mango sorbet:
- 2 medium mangoes
- ½ cup sugar
- ½ cup water
- 1 tbsp. freshly squeezed lime juice
- 2 tsp. dark rum
- Pinch of salt
Combine the coconut milk, shredded, coconut, sugar and salt in a saucepan over medium heat. Heat just until the sugar is dissolved, stirring occasionally. Remove the pan from the heat, cover and let steep 30 minutes. Pour the mixture through a fine mesh strainer to remove the solids. Cover and chill the mixture well, preferable overnight.
Line an 8½ x 4½-inch** loaf pan with plastic wrap. Freeze the chilled coconut mixture in an ice cream maker according to the manufacturer’s instructions. Spread the frozen sorbet into the lined loaf pan in an even layer so that it takes up about a third of the depth of the pan. (Depending on your pan, you might have some left over. Eat or freeze for later.) Freeze.
To make the raspberry sorbet, combine the sugar with 1/3 cup of the water in a saucepan. Warm over medium heat, stirring occasionally, until the sugar is dissolved. Transfer the syrup to the refrigerator and chill slightly. In a blender or food processor, combine the raspberries with the remaining 2-ish tablespoons of water. Blend until fully pureed. Blend in the syrup. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Spread an even layer on top of the coconut sorbet, leaving about a third of the depth of the pan left.
Peel and pit the mangoes. Cut the flesh up into chunks and place them in a blender or food processor with the sugar, water, lime juice, rum and salt. Purée the mixture until completely smooth. Taste the mixture and adjust the lime juice and/or rum as necessary. Chill thoroughly in the refrigerator. Freeze in an ice cream maker according to the manufacturer’s instructions. Spread over the raspberry sorbet in an even layer. Return to the freezer and let set fully (at least overnight) before slicing and serving. Garnish with fresh berries and/or coconut flakes as desired.
*You can use either lowfat or regular coconut milk. However, the lower the fat content, the more icy the frozen treat will be. Your decision.
**You can use a similar size pan, such as a 9 x 5-inch pan. Just keep in mind that the wider the pan, the thinner the layers will be.
raspberry sorbet from Martha Stewart, mango sorbet from The Perfect Scoop by David Lebovitz