Coconut Cream Sorbet
1 can of gluten free coconut milk
¼ cup maple syrup or honey
Juice of one small lemon or lime.
1.Whisk Coconut milk , syrup and lemon juice and put into ice cream maker or pop in freezer and take out and whisk after a couple of hours and ice crystals have appeared around the edge
2.Whisk twice more at hourly intervals
3.If it remains in the fridge overnight then remove for about 30 mins prior to serving.
Serve with grilled fruit.