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Orange Coconut Sorbet

Sorbets make a simple and economical happy ending for your tea events. Here's an easy summer recipe that can be made ahead and kept in the freezer before serving.

Ingredients:

2 quarts freshly squeezed orange juice

1 cup simple syrup

1/2 cup cream of coconut

1/2 cup coconut

Directions:

Mix all ingredients together in a large aluminum bowl.  Place the bowl into a freezer and stir at regular intervals until sorbet is firm. Using an ice-cream scoop, remove small balls of sorbet and place in a chilled goblet. Make the presentation special by resting the goblet on a small dessert dish or antique saucer. You can prepare the goblets with sorbet ahead of time and keep in the freezer before serving. The frosted presentation is especially refreshing on a hot summer day!

The Tea Table This recipe one of many great recipes from The Tea Table by Shelley and Bruce Richardson.

Order an autographed copy online for $19.95, plus s/h.

Orange Coconut Sorbet recipe from The Tea Table
   



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