'Zested and mellowed — our sweet and juicy 8-hours-of-sunshine-daily strawberries tucked into my Strawberry Coconut Sorbet. I added half of a whole lemon and freshly grated coconut to this go-to favourite, and once frozen and ready to serve, made a light coconut whip. Blender season is in, and cheers to celebrating!🍨 Recipe after the jump...
Ingredients (for the Coconut Whip):
1 cup whipping cream, very cold
1 teaspoon coconut extract
2 tablespoons fine granulated sugar
pinch of fine sea salt
Directions:
Chill the bowl, mixer legs, and freezer-safe serving glassware in the freezer for 30 minutes.
Add the cold cream to the chilled bowl and whip until stiff peaks are beginning to form. Add the coconut extract, sugar and sea salt and whip for an additional minute.
To Serve: Add 1 - 2 scoops of the sorbet to the chilled glasses. Top with a generous dollop of the coconut whip. Enjoy!
