Coconut Lime Sorbet

Steps

1. In a bowl, rub 2 tsp finely grated lime zest2 tsp finely grated lime zest2 tsp finely grated lime zest1 tbsp finely grated lime zest1 tbsp finely grated lime zest1 tbsp finely grated lime zest into 95 g caster or granulated sugar110 ml caster or granulated sugar½ cup granulated sugar145 g caster or granulated sugar170 ml caster or granulated sugar¾ cup granulated sugar with your fingertips until it smells fragrant.
2. Whisk in 110 ml full-fat coconut milk110 ml full-fat coconut milk⅓ cup + 2 tbsp full-fat coconut milk165 ml full-fat coconut milk170 ml full-fat coconut milk⅔ cup full-fat coconut milk, 210 ml coconut water210 ml coconut water¾ cup + 2 tbsp coconut water315 ml coconut water320 ml coconut water1⅓ cups coconut water, 60 ml fresh lime juice60 ml fresh lime juice¼ cup fresh lime juice90 ml fresh lime juice90 ml fresh lime juice¼ cup + 2 tbsp fresh lime juice and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt for about 2 minutes, until the sugar has dissolved.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
5. If it looks crumbly or powdery, add 15 ml coconut water1 tbsp coconut water1 tbsp coconut water25 ml coconut water1½ tbsp coconut water1½ tbsp coconut water and run Re-spin.

To serve: Top with a little lime zest and toasted coconut flakes.