Lime and Ginger Coconut Cream Sorbet

Prepare yourself for a refreshing burst of yum from executive chef Ashleigh Fleming Scherman of the Carolina Club in Chapel Hill, N.C. She balances out the sweet and tart flavors in her recipe with a brilliant touch of cayenne pepper.

2 cups water
1 cup sugar
3 tablespoons fresh ginger, minced
1 tablespoon lime zest
5 tablespoons fresh lime juice
5 tablespoons full-fat coconut milk
1/4 teaspoon cayenne pepper
Pineapple Rum Compote (recipe follows)

In a medium saucepot, combine all ingredients except the coconut milk, cayenne, and compote. Cook over medium heat for 10 to 12 minutes until the sugar is well dissolved and flavors begin to infuse. Remove from the heat and cool for 5 to 7 minutes. Stir in the coconut milk and cayenne. Chill overnight, at least 5 hours, to infuse flavors. Strain, discarding the solids, and process the mixture in an ice cream maker per the machine instructions.

Top each serving with Pineapple Rum Compote.

Yield: 6 servings

Pineapple Rum Compote

5 tablespoons butter, diced
1-1/2 cups fresh pineapple, peeled, cored, and diced
1/4 cup dark rum
1/4 cup dark brown sugar, packed
1/4 teaspoon ground cardamom
1 teaspoon lime zest
1/4 teaspoon kosher salt

In a medium saute pan, heat the butter 3 minutes over medium-high heat until softened and just starting to brown. Add the pineapple and cook 2 to 4 minutes, stirring occasionally. Add rum and cook for 1 minute while stirring. Stir in the dark brown sugar. Lower heat to medium and cook for 4 minutes, or until the mixture begins to thicken. Remove from heat. Stir in cardamom, lime zest, and salt. Cool to room temperature.

Chef’s Tip: “Don’t waste any leftover ginger. Instead, just grate it, roll it into a log in plastic wrap, and store it in the freezer for future use.”

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