Coconut Sorbet With Rum Sauce

• 1 cup sugar
• 1 cup water
• 1 3/4 cup coconut milk
• 2 cup desiccated coconut
• 5 Tbsp dark rum
• 2 Tbsp of fresh lemon juice
• Rum Sauce
• 200g caster sugar
• 200ml water
• 4 Star aniseeds
• 1 cinnamon stick
• 50ml dark rum

1. Place 1 cup sugar and 1 cup water in a pan. Bring it to boil stirring constantly until the sugar has dissolved completely. Reduce the heat and simmer for 5 mins to make a light syrup.
2. Stir in the coconut milk, desiccated coconut and lemon juice. Cool completely. Add rum. Process in a blender or food processor.
3. Pour the mixture into a shallow bowl or container, lined with saran wrap. Cover and freeze.
4. After 2-3 hours, remove from the freezer and process in a blender or food processor until smooth and creamy, then return it to the freezer and leave until frozen.
5. Rum Sauce: Place the sugar, water, star anise and cinnamon stick in a saucepan and bring it to the boil then reduce to a simmer. Leave it to cook for 10-15 minutes until the sugar has dissolved and the sauce has infused. Add the rum to the syrup and set it aside to cool then place in a covered container and refrigerate until ready to serve.

sugar, water, coconut milk, coconut, dark rum, lemon juice, sauce, caster sugar, water, aniseeds, cinnamon

Taken from www.epicurious.com/recipes/member/views/coconut-sorbet-with-rum-sauce-1268932 (may not work)