Lychee Coconut Sorbet

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

4.75 from 4 votes

Home made refreshing lychee coconut sorbet recipe with shredded coconut. Perfect dessert to clean the palate after a greasy meal! 

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Prep Time: 20 minutes mins

Chilling Time: 4 hours hrs 30 minutes mins

Total Time: 4 hours hrs 50 minutes mins

Servings: 6

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• 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.
  

Notes

The recipe is Lemons And Anchovies.

Nutrition

Calories: 144 kcal · Carbohydrates: 33 g · Protein: 2 g · Fat: 2 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 12 mg · Potassium: 338 mg · Fiber: 3 g · Sugar: 30 g · Vitamin A: 1 IU · Vitamin C: 136 mg · Calcium: 10 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Dessert

Cuisine: American

Keyword: ice cream

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