- 240ml stilled bottled water
- 5 tabs liquid glucose
- 1.5 litre creamed coconut block
- 1 lime juiced
- 660ml sugar syrup
coconut sorbet
Ingredients
Method
Warm water, glucose, add the coconut clock leave to melt, pass, add the stock syrup, and add the lime juice
chill and churn
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
