Coconut and lime sorbet
	Serves 4, glutenfree (vegan possible) This is the quickest and simplest sorbet I know. I make this at the restaurant without even using an ice cream maker although an ice cream machine will produce much finer ice crystals. Adding the alcohol tends to lower the freezing point of the sorbet so it should be easier to scoop from the freezer - but don't add too much!		Tomato and cheese wrap Halloumi and hummous pitta Pumpkin risotto Spinach lasagne Mattir paneer Coconut and lime sorbet

	Ingredients 2 tins coconut milk zest of two limes Juice 4 limes 175g (6oz) caster sugar Splash malibu or rum (optional)	Open the tins of coconut milk and place them in a large bowl. Zest two of the limes, juice all of them and add it all to the milk. Add the sugar and the alcohol and whisk it all together. Place it into a plastic container and freeze. Try serving it with a chocolate sauce. In the restaurant I serve it with chocolate and chilli brownie.
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