Cranberry & Cardamom Sorbet

• 1/2 cups Coconut Milk, Divided
• 4 teaspoons Tapioca Starch, Divided
• 1/2 cups Apple Juice
• 1 cup Cranberry Juice Concentrate
• 1/2 teaspoons Cardamom

1. Combine 1/4 cup of coconut milk with tapioca starch and whisk together.
2. Add the remaining 1/4 cup coconut milk to a small saucepan, and bring to a simmer over medium heat.
3. Whisk the coconut and tapioca mixture into the saucepan. Whisk continuously until the mixture just begins to thicken. Add the apple juice, cranberry juice concentrate, and cardamom.
4. Whisk until the mixture thickens a little more, then remove it from the heat. Allow the mixture to cool to room temperature, then chill it in the refrigerator for at least 1 hour.
5. After the mixture has finished chilling, put it into your ice cream machine and churn for at least 20 minutes. Some machines may take more or less time. When the sorbet has become thick and fluffy, transfer it to an air tight container.
6. Freeze for at least 2 hours.
7. Makes a little over a pint.
8. Note: The texture of this sorbet is a little different. It will need to sit out for 5-10 minutes before it can be scooped. Keep that in mind when serving.

coconut milk, tapioca, apple juice, cranberry juice, cardamom

Taken from tastykitchen.com/recipes/desserts/cranberry-cardamom-sorbet/ (may not work)