"Pine needle sorbet? Pine needle sorbet? My kids do not eat sorbet. They eat sherbet, and they pronounce it sherbert, and they wish it was ice cream."-Homer Simpson
With the unofficial start of summer, I thought it was about time to dust off the ol' ice cream maker and awaken him from his winter/spring hibernation. (It did get some brief love in December as seen here, so it has been somewhat of an interrupted slumber). First on the list, a refreshing (and summer diet- friendly) sorbet per the request of the hubby. (Truth be told, he actually requested a pineapple upside- down cake one day and this is what he ended up with. Potato, potahto right?). The original plan was to follow the pineapple sorbet recipe from my go-to frozen treats source, David Lebovitz's The Perfect Scoop. While his recipe looked quite refreshing, this super easy recipe with ginger infused coconut milk caught my eye and with its added coconutty flair.
For some crunch and if the coconut flavor is too subtle for you, just toast some coconut flakes and sprinkle on top. I was a little too impatient to deal with an oven and just garnished instead with some fresh strawberries that were in the refrigerator. This sorbet is definitely refreshing and almost delicious enough to make you forget that you really wanted a pineapple upside-down cake.
image source: RM
-SD
