It looks and tastes like a snowball. It lacks dairy to make it creamy like a sherbet but as a summer dessert, it is cold and refreshing with a lightly sweet coconut flavor. This sorbet needs no flavor enhancer and I recommend making it with fresh young coconut water. I tried an earlier version of it with the coconut water in the UHT packaging and it just wasn’t the same. Fresh is best.
Coconut Water Sorbet
1 cup water
3/4 cup sugar
2-2 1/2 cups fresh young coconut water
1/4 cup fresh young coconut jelly, chopped fine
Heat water and sugar in a medium saucepan over medium heat until sugar dissolves. Let cool to room temperature. Add the fresh young coconut water and stir to combine. Refrigerate 8-12 hours in a measuring cup with a spout.
Freeze in an ice cream maker according to manufacturer’s directions. If using KitchenAid ice cream maker, assemble the drive assembly, dasher and freeze bowl. Turn on machine to Setting #1. While the machine is turning, pour the coconut water mixture into the freeze bowl and freeze until the desired consistency is reached 15-20 minutes. Three to five minutes before freezing time is up, add the chopped coconut jelly and continue mixing until done.
Scrape the sorbet into an airtight container and place in the freezer at least 2 hours to harden. Before serving let sorbet stand at room temperature 15-30 minutes before scooping.