Butternut squash sorbet

This recipe is a desert for adults. The butternut taste is an acquired taste to begin with. I would not recommend this for a kids birthday party but more for adults with refine cuisine taste.

Ingredients :

300 ml (1 1/4 cup) coconut milk

250 ml (1 cup) water

100 ml (approximately  1/2 cup) corn syrup

80 ml or 1/3 cup sugar

1000 ml or 4 cups of peel and grated butternut squash

1 tsp vanilla

1/2 tsp cinnamon

1 tbs brown rum -optional

1/2 cup whipped or egg white cream optional

Preparation 

In a bowl combine the coconut milk, water, corn syrup and the sugar. Bring it to boil at medium heat and make sure that all the sugar is dissolved. Add the grated butternut and let it simmer for about 15 minutes. Add vanilla and cinnamon .Add the rum as well and simmer for another 10 minutes. If you want the butternut squash sorbet texture like ice-cream you can put the mixer in it. Once you took it out of the stove let it rest for about 10-20 minutes and then put it the refrigerator for 4 hours. Pass a mixer at the medium speed every hour. The last time when you pass the mixer you can add a beaten egg white or the whipped cream. This is optional.

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