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Lemon Gelato

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    This dessert is light and refreshing, with a lemony tang. It is made with the flesh of a young coconut, also called Thai coconut, which is found in health food stores and Asian markets. Look for coconut pre-cut into a white cylinder with a pointed top. Because these coconuts are young, their flesh is soft and creamy.

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    2 cups (500 mL) water
    2 cups (500 mL) young coconut flesh
    1 1/2 cups (375 mL) fresh lemon juice
    1 1/2 cups (375 mL) light agave syrup

    Blend all ingredients until smooth. Freeze about 1 hour; then transfer to an ice-cream maker and follow manufacturer’s instructions. If you don’t own an ice-cream maker, freeze in a shallow pan and stir occasionally until ready to serve.

    source: "Raw and tasty", from alive #318, April 2009

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    Lemon Gelato

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