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
- 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.
