Last summer I wrote a piece about Gourmet Sorbet by the Sorbabes after I met them in New York. After seeing the passion Nicole and Deborah had for this dairy-free but flavor-full dessert – and trying all the flavors, of course – I was hooked. This year, I’ve been living in France, and I have tried a lot of incredible sorbet, including the Italian variety. But I can still say that Gourmet Sorbet takes the cake (er…scoop?) when it comes to seasonality, fresh ingredients, and inventiveness.
These girls are going far, fast, so I’m absolutely thrilled they were willing to share the recipe for one of their original, and hugely popular, sorbets with Eat Boutique! We’ve been on a bit of a Chai kick lately (shout out to Denise’s Chai Hot Chocolate), so here’s to Chai, and Coconut, and a little treat at the tail end of winter…
Coconut Chai Sorbet
Ingredients:For the Sorbet
- 3 ounces sugar (preferably organic)
- 1 large pinch xanthan gum
- 1/2 teaspoon finely ground and strained Chai Spices - cinnamon, ginger, cardamom, cloves, coriander, white pepper (optional)
- 5 ounces hot water
- 1 can Coconut Milk
- 1/2 teaspoon vanilla extract
- 2 ounces brown rice syrup or tapioca syrup
- 1 pinch sea salt
- Chopped chocolate covered espresso beans
- Chopped macaroon chunks
- Mini chocolate chips
- Ice cream maker (If you don't have an ice cream maker, place a shallow metal cake pan in the freezer 24 hours before making the sorbet)
- In a bowl, mix sugar and xanthan gum together. If using chai spices, grind the spices super finely in a coffee grinder before sifting through a fine mesh strainer to remove any large chunks. Add the spice mix to the sugar.
- Heat water to a simmer in a small saucepan over medium heat. Pour hot water over sugar mixture and add syrup and salt.
- Once the sugar mixture cools, add coconut milk and vanilla extract. Blend together in a blender or with an immersion blender. You now have your sorbet base.
- Place the base in the freezer and chill until it's ice cold, and then follow your ice cream maker's directions for freezing. If you are using the frozen metal cake pan instead of an ice cream maker, pour the base into it and freeze for 20 minutes. Pull out and mix with a fork. Repeat this step until completely frozen. This will have more of a granita texture than a traditional sorbet.
- Fold in any mix-ins after the sorbet is frozen yet still soft.
- Leave in the freezer to set for at least one hour before serving.
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