Coconut Sorbet

1. 1

   Blend the first three ingredients until smooth; pour out into a bowl and mix in with rose essence.

2. 2

   Soak gelatin in little warm water; melt on low heat and add to the coconut mixture.

3. 3

   Set in the freezer.

4. 4

   When mushy beat it with an egg beater or hand blender to break all the crystals; put back into the freezer.

5. 5

   Serve a big scoop of the coconut sorbet with a sprig of mint or rose petals.

6. 6

   While serving push in to chocolate biscuit rolls on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.