Serious Eats' ice cream guy, Max Falkowitz, called this the ice cream version of a frou-frou cocktail drink. And frou-frou it is indeed, in the sense that it is fancy and overly ornate maybe. If you're thinking of the association of frou-frou cocktails with wimpy drinkers and girly drinks, then congrats! You've just unnecessarily genderized something!
But don't worry, I did the exact same thing in draft one of this, going on a tangent about how absurd it is that we have "male" and "female" drinks based on how much your drink tastes of bark and leather belts. Alas, I made the mistake of assuming that a frou-frou drink must be girly, which is part of the internalized societal biases that harm myself and others. So you know, just because you don't blatantly say things like "girls are distractingly sexy in science!" or advise other female scientists to "take it with humor" when your supervisor keeps looking down your shirt, doesn't mean there aren't unconscious biases that we all need to actively remind ourselves to check. The word frou-frou doesn't even mean girly-it just means excessively fancy. And I know plenty of males and females who are frou-frou. And of course, if you choose to identify with any other gender identity, you too have the freedom to be as frou-frou or not frou-frou as you want to be.
So cheers to everyone enjoying bark-like alcohol when they want on a Tuesday, and then having a frou-frou drink (umbrella included) on a Thursday. Because it would be such a sad, flavorless world if we were confined to drinks and food based on random identifiers that are frankly probably most useful when playing "Where's Waldo" or on an episode of "Criminal Minds."
Societal sexism aside, despite its fancy name, this sorbet is really really easy to make. Sorbet, is a non-dairy frozen dessert. Unlike a sherbet, which contains about 1-2% of milk fat. Unlike an ice cream, which I guess contains more than 10%. And unlike the 3-9% milk fat desserts which get the really creative name of "frozen dairy dessert." Did they just get bored haphazardly going through naming frozen desserts by milk fat content? This sorbet technically contains coconut milk, which is a form of fat, so I'm not sure if the milk fat content scale is in reference to only animal dairy, or all types of fat?
The coconut is the most prominent flavor, though the ginger does come up quickly afterwards, and the lime/rum as more of an afterthought. If you want to add more rum, I would add it afterwards as a topping rather than into the sorbet, as adding too much might cause problems with freezing.
Quick note, if you for whatever reason don't read it on Serious Eats, ginger beer is a much stronger (in flavor) version of ginger ale, and 100% more delicious.
Recipe via Serious Eats
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