Sorbet By La Lecheria Recipe

Make simple coconut syrup

In a medium saucepan, combine 1 cup water and 3 tablespoons granulated sugar. Warm over medium heat, stirring until the sugar fully dissolves and the liquid is just simmering, about 3–4 minutes. Remove from heat.

While the sugar is dissolving, whisk together the white miso paste and 2 tablespoons invert sugar (or light corn syrup) in a small bowl to loosen the miso and help it incorporate smoothly.

Add 2 cups full‑fat coconut milk to the warm sugar syrup and whisk until smooth. Return the saucepan to very low heat—do not boil; just warm to combine, about 1–2 minutes.

Whisk in the miso–invert mixture and 1 teaspoon fine sea salt until fully dissolved and the mixture is homogeneous. Taste and adjust: the miso should provide a gentle savory depth that balances coconut sweetness.

Remove from heat and stir in 1 tablespoon fresh lime juice and 1 teaspoon vanilla extract. If you want a little texture, stir in 1 tablespoon unsweetened shredded coconut. Cool the mixture to room temperature, then refrigerate until thoroughly cold, at least 3 hours or overnight. Chilling is important for a smooth churned sorbet.

Once cold, strain the base through a fine mesh sieve into a clean container to remove any lumps or stray coconut, then refrigerate until ready to churn.

Churn the chilled coconut‑miso base in an ice cream maker according to the manufacturer's instructions (typically 20–30 minutes) until it reaches a soft‑serve consistency. Transfer to a shallow airtight container and freeze at least 2 hours to firm up before serving.

Prepare fruit and syrup

In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Heat over medium, stirring until the sugar dissolves and the mixture simmers gently, about 3–5 minutes. Remove from heat and cool slightly.

If using the cornstarch slurry for stabilization (recommended if fruit is very juicy), stir 1 teaspoon cornstarch into 1 tablespoon cold water until smooth. Return the cooled syrup to low heat, whisk in the slurry, and cook 30–60 seconds to thicken. Remove from heat and cool completely.

Place 2 cups chopped peaches and 2 cups quartered strawberries in a blender or food processor. Add the cooled syrup (or the thickened syrup) and 2 tablespoons fresh lemon juice plus a pinch of salt. Puree until very smooth, about 45–60 seconds. Taste and adjust sweetness with up to 1/4 cup simple syrup if needed (add small amounts and re‑blend).

Strain the puree through a fine mesh sieve into a bowl to remove seeds and any fibrous pieces, pressing with a spatula to extract as much liquid and pulp as possible. Chill the strained puree until fully cold, at least 2 hours or overnight.

Churn the chilled fruit puree in an ice cream maker following the manufacturer’s instructions (usually 20–30 minutes) until it reaches a soft‑serve texture. Transfer to a shallow airtight container and freeze for 2–3 hours to firm up before serving.

Before serving, let the sorbets sit at room temperature for 5–7 minutes to soften slightly for easier scooping.

Scoop coconut‑miso sorbet and strawberry‑peach sorbet side by side in bowls or serve as alternating quenelles for a split‑flavor presentation. If a touch more sweetness is desired, brush a teaspoon of simple syrup over the fruit sorbet portions.

Garnish each serving with a sprinkle of toasted coconut flakes and a fresh mint leaf if desired. Serve immediately.

Store any leftovers in airtight containers in the freezer for up to 2 weeks. To revive texture after longer storage, thaw in the refrigerator for 15–20 minutes then stir briskly before serving.