Lime in the Coconut Sorbet

This is such a fun recipe. Everything about it makes me giddy happy; the ease of the recipe, the rum, the catchy little song that will be playing in your head for the next three days, the rum, the wonderful tropical flavor, and the rum.

A band saw in Pap's workshop did a dandy job of cutting the coconut in half.

Ingredients:
2-1/2 cups unsweetened coconut milk
3/4 cup granulated sugar
1/2 cup freshly squeezed lime juice, strained
2 tablespoons dark rum
zest from 1 lime

Directions:

1. Place the coconut milk and sugar in a medium-size, heavy-bottomed saucepan over medium heat. Bring the the mixture to a boil while stirring occasionally until the sugar fully dissolves, and continue to boil for about 1 minute. Remove from the heat and set aside to cool, at least 1 hour.

2 Add the fresh lime juice and rum into the cooled syrup and stir well to combine.

3. Pour into a clean container, cover with a lid or plastic wrap, and chill in the refrigerator for at least 8 hours or overnight.

4. When ready, pour the chilled mixture into the ice-cream maker and process according to manufacturer's specifications. When the sorbet is about 5 minutes from being done, slowly add the fresh zest. Finish processing the sorbet.

5. Remove the finished sorbet from the ice-cream maker and place in plastic container. Cover with plastic wrap by pressing the wrap gently against the top of the sorbet, affix lid to container, and place int the freezer to fully harden before serving.

Yield: approximately 1-1/2 quarts