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Author Notes: I shared a coconut-lime sorbet at Il Buco in New York recently that was so perfectly tart and creamy I had to attempt to recreate it. I wound up with something even more exotic--thanks to the deeply flavorful jaggery and the beautifully perfumed kaffir lime leaves--but I can't say I was disappointed. This has a wonderful taste of the tropics, especially welcome when the weather is so cold. —gluttonforlife
- 1 15 oz. can coconut milk (organic is good)
- 2/3 cup grated jaggery
- 2-3 kaffir lime leaves
- 1/2 cup fresh lime juice
- 1 pinch sea salt
- In a medium saucepan over medium-low heat, combine coconut milk, jaggery and lime leaves. Stir until jaggery is dissolved and milk is heated through, about 5 minutes.
- Remove coconut milk from heat, cover pan and allow to steep as it cools. Once completely cool, stir in lime juice and strain, discarding lime leaves. Stir in salt.
- Process in your ice cream maker. Serve right away, or freeze for a couple of hours to firm up more, as desired.
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