Tangerine Coconut Salad Sorbet

• 1 cup coconut milk (the fatty kind in a can)
• 2 cups freshly squeezed tangerine juice
• 1 - 1/2 cup sugar (use to taste depending on how tart your tangerines are)
• 2 teaspoons cider vinegar
• 1/2 tsp almond extract
• 1/2 tsp chopped fresh thyme
• 1/4 tsp salt
• 2 TBSP olive oil
• 3 cups torn green-leaf lettuce
• 2 whole tangerines (remove the seeds!)
• 1 medium cucumber, peeled

1. Put the cider vinegar, tangerine juice, sugar, thyme, salt, and whole tangerines into a pot together and let them simmer for 20 minutes. (Don't forget to scrub the skin and remove the seeds from the tangerine! You're going to be using the entire fruit so you want it to be very clean.) Remove the bundle of thyme from the pot. Put the chopped lettuce and cucumber into a blender and pour the hot tangerine mixture in on top. Pulse or run the blender on a low speed to pulverize the greens and tangerine. Once they've turned into small pieces, add the coconut milk slowly through the hole in the lid of your blender. (If your blender doesn't have a whole, add 1/4 cup of coconut milk at a time and pulse a couple times between additions.) Lastly, add the almond extract. Chill the mixture for a couple hours before running it through your blender.

coconut milk, freshly squeezed tangerine juice, sugar, cider vinegar, almond, thyme, salt, olive oil, torn greenleaf lettuce, tangerines, cucumber

Taken from www.epicurious.com/recipes/member/views/tangerine-coconut-salad-sorbet-50186315 (may not work)