Sour steps into the spotlight with this fun recipe that takes the beloved Brazilian Lemonade trend from social media and upgrades it to a creamy, refreshing sherbet. Drizzled with Coconut Vinegar Syrup and garnished with sliced almonds and toasted coconut, this sherbet will open the senses, delivering more depth and tang than ever before.
Brazilian Limeade Sherbet
- In a bowl, mix lime zest and juice; set aside. In heavy-bottomed saucepan, mix water, sugar, corn syrup and sweetened condensed milk; bring to a boil for 1 minute. Cool slightly and stir in lime juice mixture. Refrigerate at least 6 or overnight. Churn in ice cream machine and freeze according to manufacturer's directions. Hold frozen for service.
Coconut Cider Vinegar Syrup
- In heavy-bottomed saucepan, combine granulated sugar, brown sugar, corn starch, Ground Cinnamon, Vanilla Extract, Sea Salt and coconut water. Whisk until well blended and smooth. Bring to rolling boil over medium heat. Boil 2 to 3 minutes or until syrup thickens slightly. Remove from heat. Add butter and coconut cider vinegar. Mix well. Cool completely. Hold refrigerated for service.
- Scoop Brazilian limeade sherbet into serving dish. Drizzle with Coconut Syrup. Serve over grilled pineapple, sprinkled with sliced almonds and toasted coconut flakes, if desired.
Brush fresh grilled pineapple with Coconut Syrup, or try with other fruits, such as apricots, peaches or apples. Coconut Syrup can also be served drizzled over pancakes or waffles.
- Recipe type: Desserts
- Cuisine: North American