A friend of ours was coming over for lunch. My wife and I wanted something nice and refreshing to serve after our meal. Considering the heatwave that we have been going through I suggested making a sorbet as an ice cream would be too heavy. We decided on a refreshing coconut and lemon sorbet. We used an ice cream maker but this can easily be made without one. I provided the idea but full credit to my wife to making it a reality and taking it from a “simple” sorbet to something that looks beautiful, elegant and delicious.

This was our first time in making a sorbet or a tuile. All we used were things that we normally would have in our kitchen cupboard.

All ingredients are natural. The tuile gives a nice textural balance. If you skip it then the sorbet will be completely vegan and gluten free!!

Ingredients for Sorbet

1) 300 ml water

2) 225 ml fresh lemon juice

3) 500 ml coconut milk

4) 450 grams caster sugar

5) One cinnamon stick

6) A pinch of salt. (MY WIFE’s SECRET INGREDIENT!!!)

7) Grated rind of one lemon

Garnish

1) Lime Rind (it just adds a contract in colour for the garnish)

2) Mint leaves

Ingredients for Cinnamon Tuile

1) 100 grams sugar (1/2 Cup). Sugar-free alternatives can be used here.

2) Three egg whites

3) 110 grams butter (1/2 Cup) melted and cooled to room temperature.

4) 65 grams all-purpose flour (1/2 Cup)

5) Pinch of Cinnamon powder.

Sorbet Method

1) Mix the lemon juice and water in a saucepan.

2) Put the sugar into the mixture and stir on low heat until completely dissolved

3) Increase to medium heat and add the cinnamon stick and grated lemon rind until the liquid starts to simmer.

4) Leave to simmer for five minutes and then remove from heat and leave to cool completely.

5) Remove the cinnamon stick once the desired level of cinnamon flavour is achieved. Leaving it for too long can give an overbearing taste. (Do not throw the cinnamon stick! Wash it lightly and use it to make a refreshing tea with lemon and ginger.)

6) Shift to a shallow container once the mixture has completely cooled. Add a pinch of salt and stir.

7) Place in the freezer until the edges and top layer are frozen (it took roughly two hours for us)

8) Place in an ice cream maker and follow the manufacturers instructions.

9) Alternatively, take the mixture out of the freezer and beat it with an electric beater and place it back into the freezer. Repeat his process two to three times until the desired consistency is achieved.

10) Allow the sorbet mix to set further in the freezer. (We allowed ours to sit overnight)

11) Garnish with lime rind, mint leaves and tuile just before serving.

Tuile Method

1) Whisk together sugar and egg whites until well combined. A normal whisk or even a fork will suffice.

2) Add butter and whisk again.

3) Add flour and cinnamon powder and whisk well to avoid any lumps forming.

4) Refrigerate the batter for three to four hours.

5) Preheat oven to 180° C ( 350° F)

6) Take a flat baking tray and brush the tray with butter.

7) Use a spoon or spatula and spread the batter evenly and thinly.

8) Bake for about five minutes. Time may vary based on oven.

9) Remove from the oven as soon as you see the edges turn golden.

10) Start with loosening the edges with a knife and working towards the centre.

11) This has to be done really fast but carefully so you do not burn your fingers.

12) Take anything round to ply the tuile over. We used a thin rolling pin.

13) Leave until it takes the shape which should be about 15 seconds.

14) Leave to cool.

15) This can be made in batches and stored in an airtight container for up to a week.

Enjoy this easy to make recipe. Feel free to experiment on the garnishing or the recipe itself. Looking forward to your comments, questions and ideas.