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Coconut Sorbet

A rich but light and delicate frozen dessert...

Makes about 1 quart

• 1 can coconut milk
• 1/2 cup water
• 5/8 cup white sugar

Heat water and sugar, stirring occasionally, until sugar is completely dissolved. Add the coconut milk, put in refrigerator, stirring occasionally until cold.

Freeze in an ice cream freezer according to manufacturer's instructions or place bowl in the freezer, scraping down sides and stirring every half hour until firm but soft. Put in the food processor to break up lumps and crystals, then freeze until firm.