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 an 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. Its 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!
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Lychee Coconut Sorbet
Ingredients
- 2 cans lychees (you will need two 20-oz or 565 g cans, including syrup)
- ¼ cup sweetened shredded coconut
- 2 tsp lime Juice (about ½ lime)
Instructions
- Before You Start…Please note that this recipe requires 7+ hours of chilling, churning, and freezing time.
- Gather all the ingredients.
- Using a blender, pureé the drained fruit and shredded coconut until smooth and set aside.
- Add 2 cups (480 ml) 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 (roughly 25 minutes).
- When it’s done, transfer it to an airtight container and keep it in the freezer for 4 hours.
How exotic! Lychee & coconut remind me of being in South East Asia 🙂 I just bought a snow machine from http://www.realhawaiianice.com and I’m sure those flavors would be absolutely beautiful in shaved ice. I’ll def try it soon, thanks!
Hi Nadia! You bought that big shave ice machine?!?! WOW! You can open up a store! I’ll be the first one to wait in the line to get your lychee coconut flavor. 😀
We bought an ice cream maker last December–not the usual time of year for buying ice cream makers, since they’ve since been on sale now that summer is here. But I haven’t regretted it at all, because I found your website when I was looking for a matcha ice cream recipe. Today my son was looking for a lychee sorbet recipe and found yours. He made it, and it was FANTASTIC! With lychees in season, we used fresh lychees and added some simple syrup. Please keep up the good work. I love your site!
Hi Sylvia! So glad you found my site and thank you for trying this recipe! Using fresh lychee sounds wonderful. I had Lychee shaved ice from this Asian shop after dinner tonight and I was just thinking about making this sorbet again, too. Thank you so much for your feedback. 🙂
Hey, if i dont have an ice cream maker can i still make this?
Hi Amrita! I heard people make ice cream & sorbet without ice cream maker, however I’m not sure details of it. All I know is that you have to take it out from freezer, mix it up, and put back in the freezer every 30 minutes… It requires more time and effort, but it’s possible.