Coconut Lime Sorbet with Pecan Granola, Candied Lime & Macerated Berries

By Sprig Originals ✓ · cooked up in Sprig

A no-churn sorbet built on two cans of full-fat coconut milk and a heavy hand of lime, frozen flat in a loaf pan so it scoops like something that came out of a machine. Around it goes the full Garden District treatment: buttery toasted-pecan coconut granola, glassy candied lime peel, and berries macerated in sugar, lime and a whisper of black pepper. No ice cream maker required — just a whisk, a fork, and a little patience between stirs.

Ingredients

• 2 13.5 oz cans full-fat coconut milk (not light, not coconut cream)
• 3/4 cup granulated sugar
• 1/4 cup light corn syrup
• 2 tbsp finely grated lime zest (from about 4 limes)
• 1/2 cup fresh lime juice
• 1 tbsp white rum or vodka (optional, keeps it scoopable)
• 1/2 tsp vanilla extract
• 1/4 tsp kosher salt

• 3 limes
• 1 cup granulated sugar, plus 1/4 cup for tossing
• 1 cup water

• 1 cup old-fashioned rolled oats
• 3/4 cup unsweetened coconut flakes (large chips)
• 1/2 cup pecan halves, roughly chopped
• 3 tbsp pure maple syrup
• 2 tbsp coconut oil, melted
• 2 tbsp light brown sugar
• 1/4 tsp kosher salt
• 1/4 tsp ground cinnamon

• 2 cups mixed berries (strawberries quartered, blackberries halved, raspberries and blueberries whole)
• 2 tbsp granulated sugar
• 1 tbsp fresh lime juice
• 1 pinch freshly cracked black pepper
• 6 fresh mint leaves, thinly sliced

Instructions

1. Line a 9x5-inch metal loaf pan with plastic wrap, letting a few inches overhang the long sides, and set it in the freezer to chill while you make the base. A metal pan freezes the sorbet faster and more evenly than glass.
2. Make the sorbet base: In a medium saucepan, combine 1 can of the coconut milk with the sugar and corn syrup. Warm over medium heat, whisking, just until the sugar fully dissolves and the mixture is steaming, about 3-4 minutes. Do not boil.
3. Off the heat, whisk in the second can of coconut milk, the lime zest, lime juice, rum, vanilla and salt. The mixture may look slightly curdled from the acid — that is normal. Whisk it smooth, then pour through a fine-mesh strainer into a bowl, pressing on the zest to extract every bit of oil. Discard the zest.
4. Chill the base until cold, at least 1 hour in the refrigerator or 30 minutes in an ice bath set over a bowl of ice water, whisking occasionally. A cold base freezes with smaller ice crystals.
5. Pour the cold base into the chilled loaf pan and freeze. After 45 minutes, and then every 30 minutes for the next 2 to 2 1/2 hours, pull the pan out and beat the mixture vigorously with a fork or small whisk, scraping the frozen edges into the soft center. You will do this 4 or 5 times total; each stir is what replaces the ice cream machine.
6. After the final stir, smooth the top, press plastic wrap directly onto the surface, and freeze at least 4 hours or overnight until firm.
7. Make the candied lime peel: Using a vegetable peeler, remove the zest from the 3 limes in wide strips, taking as little white pith as possible. Slice the strips lengthwise into thin matchsticks. Place in a small saucepan, cover with cold water, bring to a boil, then drain. Repeat this blanch-and-drain twice more — three times total — to remove bitterness.
8. Return the blanched peel to the pan with 1 cup sugar and 1 cup water. Simmer gently over low heat, never letting it boil hard, for 35-40 minutes, until the peel is translucent and the syrup is thick. Lift the peel out with a fork onto a rack or parchment, let it drain 10 minutes, then toss in the remaining 1/4 cup sugar and spread out to dry for at least 1 hour. Save the leftover lime syrup for drinks or drizzling.
9. Make the granola: Heat the oven to 325°F. Toss the oats, pecans, brown sugar, salt and cinnamon in a bowl, then stir in the maple syrup and melted coconut oil until everything is coated. Spread on a parchment-lined sheet pan and bake 12 minutes.
10. Stir the coconut flakes into the granola, press the mixture back into a loose even layer, and bake another 8-10 minutes until deep golden and fragrant. Coconut goes from toasted to burnt fast, so check at 8 minutes. Cool completely on the pan without stirring — it crisps as it cools and gives you a few good clusters.
11. Macerate the berries: 20 to 30 minutes before serving, toss the berries with the sugar, lime juice and black pepper. Let sit at room temperature, stirring once, until the sugar dissolves and a light syrup forms. Fold in the mint just before plating.
12. To serve, let the sorbet sit at room temperature for 5 minutes, then scoop into chilled bowls. Spoon the berries and their syrup alongside, scatter a generous handful of granola over the top, and finish each serving with a small tangle of candied lime peel.

Chef's tips

Nutrition (per serving, estimated)

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