Szechuan Button & Lime Sorbet with Coconut Cream

Szechuan Button & Lime Sorbet w/ Coconut Cream

Sarah Mickey All Recipes, Ice Cream & Sorbet Recipes, Szechuan Button Recipes Leave a Comment

Szechuan Button & Lime Sorbet with Coconut Cream

wine WINE PAIRING
Kabinet Riesling

A tingly bitter-tangy palate cleanser to wow your guests. Serve in small quantities for the best effect, it doesn’t take much!

INGREDIENTS
  • 29 Szechuan/Buzz Buttons, yellow tops chopped, stems discarded
  • ½ cup Fresh Squeezed Lime Juice
  • 1 ½ cups Water
  • ½ cup + 2 tbsp Granulated Sugar
  • Coconut Cream
  • ½ can Coconut Milk
  • 1 ½ tbsp Superfine Sugar
  • 1 squeeze of Lime Juice

DIRECTIONS

1

In a blender combine the lime juice, water, sugar, and buzz buttons. Blend to combine and puree the buttons.
2

Strain the mixture into a pitcher and put it into your refrigerator until it’s well chilled.
3

Churn the sorbet base in your ice cream machine according to the manufacturer’s instructions.
4

Move the churned sorbet to your freezer and freeze.
5

Before serving, mix together the coconut milk, squeeze of lime juice & superfine sugar.
6

Serve the sorbet with some of the coconut cream.
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