One of the things I like least about myself is my ability to lament the loss of something I love before it’s even gone. I think I’ve always possessed this
character flaw trait. I can trace this feeling back to first grade when my friend Melissa Robeiro (if you went to Suisun Elementary School in the late 80s, hey, girl, hey!) used to give me her red and orange fruit snacks at lunch. Not only did my mother never buy fruit snacks for us (“I’d rather just buy you real fruit,” she’d say. “But real fruit doesn’t have this amount of artificial sweeteners and other chemicals!” my 33-year old self would retort), but Melissa would give me the BEST flavors. We were basically a first grade match made in heaven. She ate the yucky yellow and green ones and I ate the best ones. I’d store them in my pocket all day and slowly, very slowly, eat them throughout the day because I didn’t want them to be gone. We’re talking about, what? Maybe 5 fruit snacks that would have been red and orange in a package? And I’d savor them all day? Yea…I have problems.
Fast forward 27 years later, and I’m still lamenting the loss of things — this time it’s summer. ONE week after school ended, and I was in a total work craze (when am I ever not?!), I was irritated that my summer was nearly over after looking at how busy the calendar was. Then it wasn’t even tomato season yet. Now that it’s almost August, I guess I should start panicking? No, no, that’s old Kathryn. New Kathryn is going to stay cool, calm and collected and prioritize what she’d like to get accomplished in the remaining weeks of summer.
I have so many recipes I want to try to perfect! I have heirloom tomatoes that need to be eaten. I have a nice DSLR camera John and I received as a wedding present from dear friends that I need to dust off and re-learn how to use. I have to use all of these limes I have that I feel like multiply overnight.
I love anything involving fresh limes. Lime and coconut go together like peanut butter and jelly or cheese and…anything. It’s just meant to be. This coconut lime sorbet only requires exactly two ingredients: cream of coconut and limes.
Yield: 1 pint (about 4 small servings)
Total Time: 5 minutes active, 8ish hours total
- 15-ounce can cream of coconut (I love Coco Lopez)
- 3/4 cup water
- 1/2 cup fresh lime juice
- In a bowl whisk together ingredients. Stick in the refrigerator to chill for at least 6 hours.
- Freeze mixture in an ice-cream maker accordingly to manufacturer’s instructions.
- Transfer sorbet to an airtight container and place in the freezer to harden.