Dairy-Free Coconut Milk Sorbet

1.In a small saucepan, combine the sugar and water over medium heat. Stir continuously until the sugar dissolves completely, forming a simple syrup. Remove from heat and let it cool to room temperature.

2.Shake the chilled coconut milk cans well before opening. Pour the coconut milk into a large mixing bowl.

3.Once the simple syrup has cooled, add it to the coconut milk along with the lime juice, vanilla extract, and a pinch of salt. Whisk until the mixture is smooth and well combined.

4.Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled. This step ensures a smoother sorbet texture.

5.Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.

6.Transfer the sorbet into an airtight container and freeze for an additional 2-3 hours to firm up before serving.

7.To serve, scoop the sorbet into chilled bowls or cones. Optionally, garnish with fresh mint leaves or toasted coconut flakes for added texture and flavor.