Key Lime Sorbet, Coconut Crumble Recipe

Make simple syrup

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Warm over medium heat, stirring until the sugar fully dissolves and the liquid is clear. Do not boil. Remove from heat and let cool 10 minutes.

Stir in 2 tablespoons light corn syrup (or alternative) to the warm syrup—this helps prevent iciness—then add the pinch of salt and the finely grated lime zest. Cool the syrup to room temperature (about 20–30 minutes).

Once cooled, whisk in 1 cup fresh key lime juice and 1 teaspoon optional vodka or rum. Taste and adjust: if too tart, add up to 1–2 tablespoons simple syrup more; if too sweet, add a teaspoon more lime juice.

Chill the mixture thoroughly in the refrigerator until cold, at least 2 hours or preferably overnight; chilling ensures a smoother sorbet.

Churn the cold lime mixture in an ice cream maker according to manufacturer instructions (usually 20–30 minutes) until it reaches a soft-sorbet consistency.

Transfer sorbet to a shallow, airtight container and press a piece of plastic wrap directly onto the surface. Freeze until firm, 2–4 hours, before serving. Sorbet will keep in the freezer up to 2 weeks.

Preheat the oven to 325°F (160°C). Line a small baking sheet with parchment paper.

In a medium bowl combine 1 cup unsweetened shredded coconut, 1 tablespoon all-purpose flour, 2 tablespoons packed light brown sugar, 2 tablespoons finely chopped macadamia nuts (if using), and 1/4 teaspoon fine sea salt. Toss to combine.

Add 2 tablespoons cold unsalted butter cut into small cubes and 1/2 teaspoon vanilla extract. Using a pastry cutter or your fingertips, quickly rub the butter into the dry ingredients until the mixture forms small clumps and resembles coarse crumbs. Do not overwork—some larger flakes make nice texture.

Spread the coconut crumble in an even layer on the prepared baking sheet. Bake for 8–12 minutes, stirring once at the halfway point, until golden and fragrant. Watch closely near the end to avoid burning; coconut browns quickly.

Remove from oven and let cool completely on the baking sheet; the crumble will crisp as it cools. Break any large clusters into bite-size pieces.

Scoop chilled key lime sorbet into chilled bowls or coupe glasses. Use 2–3 medium scoops per serving depending on portion size.

Sprinkle 1–2 tablespoons coconut crumble over each serving (adjust to taste). Add a small pinch of fresh lime zest and 1–2 teaspoons toasted coconut flakes if using.

Garnish with a fresh mint leaf or two. Serve immediately so the crumble retains some crunch against the cold sorbet.