Coconut And Lychee Sorbet
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
63
Spice
42
Sweetness
46
Sourness
47
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Bring the water, sugar, and salt to a boil in a small saucepan over medium-high heat, stirring until the sugar is dissolved
2
Reduce the heat and simmer for 3 minutes
3
Remove from the heat and cool to room temperature
4
Transfer the sugar syrup to a small bowl and refrigerate, tightly covered, for at least 1 hour, until thoroughly chilled, or for up to 2 days
5
Whisk together the coconut milk and lychee juice in a large glass measure or bowl
6
Whisk in the chilled syrup and lime juice
7
Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions
8
Transfer to a freezer container and freeze for at least 2 hours before serving
9
(The sorbet is best served on the day it is made
10
) 4
11
Spoon the sorbet into serving bowls or glasses to serve
12
Bring the water, sugar, and salt to a boil in a small saucepan over medium-high heat, stirring until the sugar is dissolved
13
Reduce the heat and simmer for 3 minutes
14
Remove from the heat and cool to room temperature
15
Transfer the sugar syrup to a small bowl and refrigerate, tightly covered, for at least 1 hour, until thoroughly chilled, or for up to 2 days
16
Whisk together the coconut milk and lychee juice in a large glass measure or bowl
17
Whisk in the chilled syrup and lime juice
18
Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions
19
Transfer to a freezer container and freeze for at least 2 hours before serving
20
(The sorbet is best served on the day it is made
21
) 4
22
Spoon the sorbet into serving bowls or glasses to serve