•  1 cup (220g) caster (superfine) sugar
•  ½ cup (125ml) water
•  2 cups (500ml) coconut milk
•  ½ cup (125ml) water, extra
•  2 tablespoons lime juice

  Place the sugar and water in a saucepan over low heat and stir until dissolved. Increase the heat to high and boil for 1 minute. Set aside to cool.

  Add the coconut milk, extra water and lime juice to the cooled syrup and stir to combine. Pour into an ice-cream machine and churn according to the manufacturer’s instructions until the sorbet is just firm. Freeze until required. Makes 4 cups.
+ Serve in cones or paper cups or make little cones cut from squares of banana leaf, secured with a bamboo skewer.