INGREDIENTS

INSTRUCTIONS

In a saucepan bring 2 cups water to a boil with the sugar, stirring
until sugar is dissolved, add tea bags, and let steep, covered for 15
minutes. Discard tea bags.
With an ice pick or a skewer, test the three eyes of the coconut to
find the weakest one and pierce it to make a hole. Drain the liquid
and reserve it. Bake the coconut in a preheated 400F. oven for 15
minutes, break it with a hammer, and remove the flesh from the shell,
levering it out carefully with the point of a strong knife. Cut the
coconut meat into small pieces and in a blender grind it in small
batches, transferring it as it is ground to a bowl. Return the ground
coconut to the blender.
Strain the reserved coconut liquid through a fine sieve into a large
measure and add enough water to measure 2 cups liquid. In a saucepan
bring the liquid to a boil, add it to the ground coconut, and blend
the mixture for 1 minute. Let the coconut mixture cool, strain it
through a large sieve lined with a double thickness of cheesecloth
into a bowl, pressing hard on the solids, and squeeze the coconut in
the cheesecloth to extract as much of the milk as possible.
Stir the tea into the coconut milk with the food coloring, if using,
and chill the mixture, covered until it is cold. Freeze the mixture
in an ice cream freezer according the manufacturer's instructions and
store the sorbet in freezer containers. The sorbet may be made 5 days
in advance and kept frozen, covered. let sorbet stand in the
refrigerator for 30 minutes or microwave it at 30% power for 1 minute
to soften slightly before serving.
Makes About 1 Quart.
Gourmet March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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