Sorbet: Almond Joy
Back Story: Why not!
Method:
Simple Syrup: Heat 1 cup sweetener (sugar or Splenda) with 2 cups of coconut water. After sugar dissolves, add 1 teaspoon of good almond extract. Let sit for 10 minutes. Transfer to a container and let chill for a couple of hours in the fridge.
Pulp: Pulse chop a 1/2 cup almonds, a cup of shredded coconut, and a 1/2 bar of dark chocolate (or whatever chocolate scraps you have). I had salted dark chocolate. Blend it for a minute or so. Put this in the freezer until the syrup has cooled.
Sorbet: Combine pulp with syrup and transfer to your chilled ice cream maker container. Let blend for 15 minutes. Remove and let freeze in a container.
Update: We had to let this freeze overnight. It was yummy– but, honestly the texture was weird and too chunky. I would make it next time without the pulp. Just make the coconut water syrup with almond extract and then sorbet from there. I’ll let you know when we try it. If you experiment, be sure to let us know. ☺
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