Prep Time

10 mins

Cook Time

1 hour freeze minimum

Makes

1.25L

Ingredients

2 x 340mL bottles Buderim Ginger Beer, very well chilled (pop Buderim Ginger Beer in freezer (minus 15°C) for 1 hour)
½ cup raw sugar
270mL can coconut milk
½ teaspoon sea salt
80g Buderim Ginger Naked Ginger, very finely chopped
40mL dark rum
Additional Buderim Ginger Refresher Cordial or Buderim Ginger Revitalise Cordial
Finely grated lime zest

Method

METHOD WITHOUT ICE CREAM MACHINE

STEP 1 In a large jug whisk together ginger beer and sugar until foam subsides and sugar completely dissolves about 2 to 4 minutes.

STEP 2 Whisk in coconut milk and salt, stir in ginger.

STEP 3 Pour Ginger Beer mixture into a large freezer-stable container or baking dish – the larger the container the quicker the freezing time. Cover and freeze.

STEP 4 Break up into small pieces. Spoon into a food processor bowl fitted with metal blade, process until smooth. Gradually add rum.

STEP 5 Pour into freezer stable air-tight container, cover surface with freezer wrap or bag, gently press down to cover surface of sorbet. Freeze for an hour or so to firm slightly.

STEP 6 Serve with an extra drizzle of Buderim Ginger Refresher Cordial or Buderim Ginger Revitalise Cordial and frozen raspberries.

METHOD WITH ICE CREAM MACHINE

STEP 1 Pour Ginger Beer mixture into already chilled ice cream maker and churn according to manufacture’s instructions, to a soft-serve consistency.

STEP 2 When sorbet is completed, slowly pour in rum and churn 1 minute longer. Serve.

Products in this recipe