Brazilian Limeade Sherbet with Coconut Vinegar Syrup

Name: Brazilian Limeade Sherbet with Coconut Vinegar Syrup
Prep time: 10 min
Cook time: 10 min
Yield: 3
Cuisine: American,
Ingredients: Zest from 3 limes; 1 1/4 cup fresh lime juice; 1 3/4 cups water; 1 1/2 cups sugar; 1/4 cup light corn syrup; 1/3 cup sweetened condensed milk; 1/2 cup sugar; 1/4 cup plus 3 tablespoons light brown sugar; 1 tbsp corn starch; 1/4 cup cinnamon ground; 1 tsp pure vanilla extract; 1/8 tsp sea salt grinder; 2 cups plus 2 tablespoons coconut water; 4 tbsps unsalted butter; 3 1/2 tsps coconut vinegar

Sour steps into the spotlight with this fun recipe that takes the beloved Brazilian Lemonade trend from social media and upgrades it to a creamy, refreshing sherbet. Drizzled with Coconut Vinegar Syrup and garnished with sliced almonds and toasted coconut, this sherbet will ... Read More Read Less

10m

PREP TIME

10m

COOK TIME

15

INGREDIENTS

Servings: 3

Ingredients

Brazilian Limeade Shertbet
Zest from 3 limes
1 1/4 cup fresh lime juice
1 3/4 cups water
1 1/2 cups sugar
1/4 cup light corn syrup
1/3 cup sweetened condensed milk
Coconut Vinegar Syrup
1/2 cup sugar
1/4 cup plus 3 tablespoons light brown sugar
1 tablespoon corn starch
1/4 cup McCormick® Ground Cinnamon
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1/8 teaspoon McCormick® Sea Salt Grinder
2 cups plus 2 tablespoons coconut water
4 tablespoons unsalted butter
3 1/2 teaspoons coconut vinegar

KEY PRODUCTS

INSTRUCTIONS

1 For the Brazilian Limeade Sherbet, mix lime zest and juice in medium heat-proof bowl; set aside. Mix water, sugar, corn syrup and sweetened condensed milk in medium saucepan on medium-high heat. Bring to a boil; cook 1 minute. Remove from heat. Cool slightly. Add to bowl with lime juice mixture, stirring to mix well. Cover and refrigerate at least 6 hours or overnight. Pour mixture into an ice cream maker. Freeze according to manufacturer's directions.
2 For the Coconut Vinegar Syrup, place all ingredients, except butter and vinegar, in medium saucepan. Whisk until well blended and smooth. Bring to rolling boil on medium-high heat. Cook, stirring frequently, until thickened. Remove from heat; stir in butter and vinegar, mixing well. Cool completely and refrigerate until ready to serve.
3 To serve, scoop Brazilian Limeade Sherbet into serving bowls. Drizzle with Coconut Vinegar Syrup and sprinkle with sliced almonds and toasted coconut.

Test Kitchen Tip: Brush some of the Coconut Vinegar Syrup over grilled pineapple rings. Chop and use to garnish Sherbet. Coconut Vinegar Syrup is also great drizzled over fresh fruit, pancakes or waffles for an unexpected, sour-sweet twist.