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Coconut and pandan sorbet

PT30M

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1
First, make a syrup for the sorbet. Place the water, sugar and glucose in pan and bring to the boil. Simmer for 3 minutes or so, then cool and refrigerate until needed
  • 180ml of water
  • 130g of caster sugar
  • 65g of liquid glucose
2
Measure out 275ml of the sorbet syrup and place in a bowl with the rest of the ingredients. Whisk until thoroughly combined, then churn in an ice cream maker
3
Serve a scoop of the sorbet as it is, or with a sprinkling of praline on top
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Coconut and pandan sorbet

 
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