Hand-Tossed Coconut-Lime Sorbet

“The dates on your blog are all messed up,”sis Holly announced to me over a breakfast of sugar-free donuts. (Everything in her house is sugar-free. A great boon as I will soon explain.) I lazily pushed another doughy heap of glazed glory in my mouth and sucked sea air in with it. A week in my sister’s kitchen, nestled a stone’s throw from the shoreline of Newport Beach had easily melted any ambitions I’d ever held of accomplishing any good thing in this mortal sojourn into the whimsical vision of camping my sunlit babes around a fraying army tent and declaring ourselves permanent beach bums.
So now the secrets slipped. For two weeks you darling readers have reaped the remains of my pre-vacation posting whilst I worked on eating my way into a swimsuit two sizes larger than the one I toted to SoCal. Please forgive me for sneaking out on you so. I most assuredly promise to do it again. In the meantime, how IS your July coming along? I hope it’s been resplendent with Summer Everything. The click of greasy carnival rides. The sniff of barbecue rising around the block. Painted toenails on steaming asphalt. Oh! Please take a moment to tell me the magical ways in which you’ve been whiling your summer!

A few days before we hit the beach, I snuck myself up to SLC for a twilight lunch with my dearest Madame Mildred (aka, the Divine Aunt Paula). Sister to my own momere, Mme. Mildred is our cherished family chef. Nothing she cooks {and I do mean no.thing.} is ever anything but divine. Thus, when the opportunity to dine in her kitchen sponaneously arose, I promised to thunk up a dessert and drive like mad to her abode, so long as she’d do the honor of creating the entree.
As was expected, all in Mme. Mildreds kitchen was gloriously arranged whenst I arrived. Fresh lettuce greeted me from it’s perky position in a stoneware bowl. A deep silver platter held precisely chopped veggies. Mme. M struck up the grill and whopped out the finest smelling teryiaki chicken, then retrieved from the fridgidaire a bottle labeled, ‘healthy dressing.’
If there is one thing Mme. M believes in making it’s conjuring a meal so magical that crocodile tears will spill down your cheeks from the mere delight of placing it inside your copper. Truly, Mme. M is a food-magician through and through. She also subscribes {most firmly} to this trusim: Never spill your secrets.
While drooling over my plate of Teriyaki chickened salad, I reminded her that I finally had her caught. “You have to tell me your recipe now. I can’t possibly tell my Bloggateers that you wouldn’t share the recipe to these splendiferous photos.” She winked then, tossed a bite of perfectly-seasoned greens in her mouth. Crunch. Crunch. Her nosed crinkled a tease.
Do tell, I begged.

“Have you ever been to Rumbi?” she winked again. Giggled merrily. Popped another bited in her mouth. Hummed with pleasure.
Rumbi Island Grill?” I asked. Yes. But, what was all this winking? I couldn’t decipher her signs. Couldn’t figure out her trick. *
Finally, she’d stopped chewing, and just spit it out–“Weeellll…the restaurant sells their teriyaki sauce. And their dressing. I woke up this morning and just didn’t feel like cooking. So I buzzed down there and grabbed a little of what I needed.” Another wink.
I was stunned. Mme. M–the Houdini of Homemade–the effigy who I was certain might tsk my store-bought Thanksgiving pie crust had just pulled a quick one on me. And, wasn’t I glad to realize that memorable meals don’t always have to mean me slaving over the stove in the kitchen?!
“Let me get this straight…you came home and poured the restaurant dressing into that homemade bottle?” I looked at her through slyly slanted eyes.
“Well, it came in an ugly plastic container. My glass bottle is so much prettier, dontchya think?” She winked again, popped another forkful in her mouth and, like the magician she is, kept me awed by her witty, wonderful, and ever-so-slighty sneakish ways.

***Hand-Tossed Coconut-Lime Sorbet
in Sugar-Dusted Wonton Cups

My get-together with Mme. M came with such short notice, I literally had just enough time to buzz by the store as I flung my silver-bullet vehicle up the steaming freeway to her house. Whatever I was going to make had to be wicked quick. Then, there was the small matter of a challenge I’d extended my children in June. Could they commit to a sugar-free summer? I was certain they wouldn’t make it a week. Now here we all were four weeks into their sugar-free existence (those dear, devoted souls I birthed have carried me through something I’d formly thought impossible) and I was in charge of bringing dessert. Their pink-hot faces, acquired during a mid-morning hike proved the solution to our dilemma. We’d make ice cream with just a few simple ingredients. Not only could they eat it, they could create it. And thus was born this mild sorbet made with all natural ingredients, tinted with the flavor of summer memories yet to be made. Sugar-free, vegan, sorbet? We were already believers. But, how did the Divine Mme. M react to our culinary creation? Let’s just say there was lots of smiling and winking. Oh yes, and she asked for my recipe. A secret I, the apprentice, tried HARD not to divulge. Alas. Here it is…{wink.smile.wink.}

1 package of wonton wrappers
Butter flavored no-stick spray

2 cans coconut milk
1/2 c. agave nectar
Zest and Juice of 1-2 limes
1 tsp. pure vanilla
Large bag of Ice Rock Salt
4 quart-sized freezer ziploc bags
4 gallon-sized freezer ziploc bags

To make wonton cups: Heat oven to 375 degrees. Spray individual wonton wrappers on both sides with no-stick spray then tuck into muffin tins. Bake 5-7 minutes, or just until edges are barely browned, then turn wrapped out of muffins and place upside down on oven rack. Allow to cook an additional 3-6 minutes, until wrappers have crisped. Do keep your eye on them, they go from just-right to nasty-burned in a jiffy. Allow to cool. If desired, dust with powdered sugar before serving.

To make sorbet: : In a medium bowl, combine both cans of coconut milk, juice and zest of limes, vanilla and agave syrup. For sweeter sorbet, simply add an additional 1/4 c. of agave nectar. Stir together until well mixed, scoop equal amounts into two quart-sized ziploc bags. Zip closed, then place each of those bags inside another quart-sized ziploc bag to give them double-bag coverage. Fill two gallon-sized ziploc bags halfway with ice. Generously sprinkle with rock salt. Place quart-sized bags filled with coconut milk mixture inside, then top with more ice and salt. Zip closed. Place in a second gallon-sized bag for double strength, if desired. Fold inside a large towel, then invite any onlookers to toss, shake and wiggle the bag around for 15-20 minutes. When ready to serve sorbet, remove the now-frozen mixture from the gallon-sized bag, rinse quickly under cold water, then spoon into prepared wonton wrappers. Garnish with a lime wedge or bit of toasted coconut.

~*{In Other News}*~

Biggest thanks to you those of you who sent donations and blessings for NieNie’s Virtual Birthday. How I adore you all so very much.
The top-dollar donator was promised a custom-created cupcake of her very own. How could I have guessed there would be FOUR great givers amongst you? Thus, a drawring was held.

2 will be advertising here in the very near future
{keep your eyes peeled! They are loverly!}
1 will be recieving a package full of surprises,
And on Wednesday, the WINNER will be
celebrating her anniversary
right here on CwaC
with a delicacy inspired by
her very own Gilbert Blythe.
I’m warning you now, bring hankies.
We all might get a wee bit misty-eyed…