Jul 08, 2011 85 Comments

Lychee Coconut Sorbet

Name: Lychee Coconut Sorbet
Prep time: 30 min
Total time: 210 min
Yield: 6
Ingredients: 2 cans lychees ((1 can = 20 oz) (including syrup)); ¼ cup sweetened shredded coconut; 2 tsp lime Juice ((2 tsp = ½ lime))

Print RecipeJump To Recipe

Since I bought my ice cream maker a few weeks ago I’ve been experimenting with different flavors of ice cream. Even though my husband objected to buying ice cream maker in the first place, I knew I was going to buy one regardless so I had kept all the ice cream and sorbet recipes I found even before we purchased one.

When my fellow Bay Area blogger Jean shared her Lychee-Coconut Sorbet on her beautiful blog, Lemon and Anchovies, I knew I was going to try making it. I love the flavor of Lychee after an Asian meal. It’s tartness seems to cut through the grease quite well. The best part about this recipe is I can stock up ingredients in the pantry so I can make it anytime since my freezer bowl is now always in the freezer waiting for its next challenge.

My sorbet photos didn’t turn out as well as I liked so please take a look at Jean’s Lychee-Coconut Sorbet post if you need any convincing that this sorbet was absolutely delicious. I bought a new ice cream scooper for my future ice cream/sorbet posts so I can make a nice round ice cream/sorbet shape!

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Lychee Coconut Sorbet

Prep Time

30 mins

Total Time

3 hr 30 mins

Course: Dessert

Servings: 6

Ingredients

2 cans lychees (1 can = 20 oz) (including syrup)
¼ cup sweetened shredded coconut
2 tsp lime Juice (2 tsp = ½ lime)

Instructions

Gather all the ingredients.
Using a blender (not a food processor), pureé the drained fruit and shredded coconut until smooth and set aside.
Add 2 cups of lychee syrup from the cans into the blender. Mix quickly with a spoon. Keep the blender in the fridge for a couple of hours to allow the flavors to meld.
Pass the mixture through a sieve into a large bowl (that will fit in your freezer). Then put the remaining solids back in the blender and blend again with 1 Tbsp. of liquid. Pass the mixture through a sieve again and chill the bowl in the freezer for about a half hour (or a little more if you have time).
Right before making sorbet, add the fresh lime juice into the mixture and stir.
Start mixing with your ice cream maker according to manufacturer’s directions. I set timer for about 30 minutes.
When it’s done, transfer to an air tight container and keep it in the freezer for 3+ hours.

Recipe Notes

Equipment you will need:

Ice cream maker

If you don't have an ice cream maker, check out here.

Recipe source: Lemons And Anchovies

All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

Pin2K

Share19

If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, Twitter!

Filed Under: Recipes Tagged With: coconut, ice cream, lemon, lychee, sorbetRecipe type: 30 Minutes or Less, Dessert, Easy, Freezer Friendly, Fruit, Gluten-Free, Ice Cream, Make Ahead, Snack, Snacks, Summer, Sweets, Uncooked, Vegan, Vegetarian

You may also enjoy these recipes

Pressure Cooker Short Ribs | Easy Japanese Recipes at JustOneCookbook.com

Pressure Cooker Short Ribs 牛バラ肉と大根煮（圧力鍋）

Chocolate Ice Cream

Stuffed Cabbage Rolls | Easy Japanese Recipes at JustOneCookbook.com

Japanese Stuffed Cabbage Rolls ロールキャベツ

Teriyaki Steak Rolls 野菜の牛肉巻き