1 lg Coconut without any cracks and containing liquid
3/4 c Sugar
2 dr Green food coloring if; desired
Directions
Step #1 In a saucepan bring 2 c water to a boil with the sugar, add tea bags, stirring until sugar is dissolved, & let steep, covered for 15 mins.
Step #2 Discard tea bags.
Step #3 With an ice pick or a skewer, test the three eyes of the coconut to find the weakest one & pierce it to make a hole.
Step #4 Drain the liquid & reserve it.
Step #5 Bake the coconut in a preheated 400F.
Step #6 oven for 15 mins, break it with a hammer, & remove the flesh from the shell, levering it out carefully with the point of a strong knife.
Step #7 Cut the coconut meat into small pieces & in a mixer grind it in small batches, transferring it as it is ground to a bowl.
Step #8 Return the ground coconut to the mixer.
Step #9 Strain the reserved coconut liquid through a fine sieve into a large measure & add enough water to measure 2 c liquid.
Step #10 In a saucepan bring the liquid to a boil, add it to the ground coconut, & mix the mixture for 1 min.
Step #11 Let the coconut mixture cool, strain it through a large sieve lined with a double thickness of cheesecloth into a bowl, pressing hard on the solids, & squeeze the coconut in the cheesecloth to extract as much of the milk as possible.
Step #12 Stir the tea into the coconut milk with the food coloring, & chill the mixture, if using, covered until it is cold.
Step #13 Freeze the mixture in an ice cream freezer according the manufacturer's instructions and store the sorbet in freezer containers.
Step #14 The sorbet may be made 5 days in advance & kept frozen, covered.
Step #15 let sorbet stand in the refrigerator for 30 mins or microwave it at 30% power for 1 min to soften slightly before serving.