5 Stars. Perfect recipe, as-is, even if I added 1/2 tsp. vanilla & some grated lemon zest - not necessary. I read that it's best for all ingredients to be chilled well, so we chilled down the lime juice and coconut cream and we used ice water. We also added 2 teaspoons of light rum - I read that alcohol reduces iciness in the final product, so we tried it. We ran the Cuisinart for 30 minutes, resulting in a smooth, creamy soft serve and froze the rest in individual containers. * * * I have to tell you, we took the just-made sorbet, which was rich and creamy -not too sweet, not too tart- and dropped into into a tall, cold glass of Vanilla Coke with ice cubes, then stirred with a straw to make *the most incredible* float! It creamed and frothed up in the glass. Delicious and decadent. This is now our favorite dessert, hands down. An adult version of course is quite nice with more light rum in it. * * * I just tasted the sorbet that froze and ripened overnight and it has a wonderful, creamy texture, not icy. It also has the same sweet-tart taste as yesterday, so it did not sweeten appreciably, as I read that it might. As mentioned by another reviewer, it does melt quickly, especially if it's hot in your kitchen. * * * Did I mention this was our first recipe using our beautiful new red Cuisinart? Couldn't have picked a better recipe as our first. * * * Footnote: Just topped out pancakes with this. Sinful!

Reviewed On: Sep. 20, 2009

More Tips: 1. You *must* have all ingredients at room temperature; 2. Use an immersion (stick-type) blender, if you have one. I have used my trusty Bamix since 1986 with outstanding results on this and many other recipes; 3. Be sure that the egg is the first ingredient added, followed by the vinegar (I use 1/2 red cider vinegar & 1/2 lemon juice), seasoning (I use 1/4 tsp to 1 C canola oil and the same amount of dry mustard as my mustard of choice), into a tall, narrow plastic cup (Halve the recipe for this method). Hold the blade on the bottom of the cup, turn it on to the fast speed for 20 seconds then move up & down slowly until completely mixed. Takes less than a minute, start to finish for delicious, homemade mayo! Other tips: Add finely minced chives, basil, cilantro, etc., or paprika or other spices ~ be inventive and enjoy. * * * This recipe tastes even better than Best Foods/Hellmann's mayo. We never have to buy pricey mayo. Once you try it, you may feel the same.

Reviewed On: Aug. 31, 2009

I modified this recipe for what I had on-hand, which was limited, so I made adjustments to add flavor. No need to add salt. By the way, adding a teaspoon of baking soda to the already-boiled soaking water did indeed soften the beans - but DO NOT add the baking soda to boiling water like I did, or you'll be cleaning your stove top for awhile! Using the baking soda for the soak really helped soften the beans and lessen the cooking time. Be sure to drain and rinse after they soak. I used kidney beans, cuz that what I had. I added 5 cups of water a and 2 cups of El Pato tomato sauce for the liquid. El Pato is my secret ingredient for flavor, along with 4-5 bullion cubes. Using the El Pato makes the soup perfectly spicy. You can vary the water to El Pato ratio to suit your personal taste, of course. I didn't have any veggies except an onion and omitted the mustard powder, so the flavor boosters really helped. I added 6 cloves of garlic - 1 teaspoon would never do it for us. No need to add salt. I used a 1-1/2 lb. meaty ham shank that was just fantastic. I served this w/ homemade baguette. I had intended to give some soup and a loaf of bread to our neighbor, but we ate almost all of the soup last night!

Reviewed On: Aug. 30, 2009