Ingredients

Coconut Sorbet

• 150g caster sugar
• 150ml water
• 250ml milk
• 500ml coconut milk
• 2 teaspoons rum

Method

1. Coconut Sorbet: Heat the sugar and water until it form a soft ball when dropped in cold water (soft ball stage). Warm the milk and coconut milk with the cardomon pod, gently and cool. Stir in the sugar syrup and rum. Pour the mixture into an ice cream and churn until set. Place and a well sealed container in the freezer. If you don't have and ice cream machine place the mixture into a container and leave for 1 hour then for the following 2 hours, stir the mixture every 30 minutes.