Pandan coconut sorbet by Sheerin Ghaffar

Water: 187g/6.6 fl oz

Fresh pandan leaves: 25g/0.9oz

Caster sugar: 170g/6oz

Dextrose powder: 50g/1.8oz

Liquid glucose: 50g/1.8oz

Xanthan gum: 5g/0.17oz

Blend the coconut cream, water and pandan leaves together in a blender for 15 minutes until fragrant and bright green.

Mix all the dry ingredients together in a bowl until well combined and set aside.

Heat the pandan coconut mixture on medium heat until it reaches 40℃/104°F.

Whisk the dry ingredients into the warm pandan coconut mixture until everything is dissolved.

Keep heating the sorbet mixture on medium until it reaches 70℃/158°F.

Remove from the heat and allow to rest in the fridge overnight to let the flavors infuse.

Strain and follow the instructions of your ice cream machine to churn into a sorbet.

Store in the freezer until ready to eat!