LYCHEE COCONUT SORBET WITH MANGO AND LIME
Categories Ice Cream Machine Dessert Kid-Friendly Quick & Easy Frozen Dessert Lime Coconut Mango Summer Lychee Gourmet Small Plates
Yield Makes 4 dessert servings
Number Of Ingredients 7
Steps:
- Drain lychees, reserving syrup, then purée lychees, cream of coconut, 1/4 cup syrup, and 2 1/2 tablespoons lime juice in a blender until smooth. Freeze in ice cream maker.
- While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon).
- Serve scoops of sorbet over mango slices.
COCONUT AND LYCHEE SORBET
Provided by Lori Longbotham
Categories Fruit Juice Ice Cream Machine Fruit Dessert Freeze/Chill Vegetarian Backyard BBQ Frozen Dessert Coconut Summer Vegan Lychee Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6 (makes 5 cups)
Number Of Ingredients 6
Steps:
- 1. Bring the water, sugar, and salt to a boil in a small saucepan over medium-high heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 3 minutes. Remove from the heat and cool to room temperature.
- 2. 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.
- 3. Whisk together the coconut milk and lychee juice in a large glass measure or bowl. Whisk in the chilled syrup and lime juice. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer container and freeze for at least 2 hours before serving. (The sorbet is best served on the day it is made.)
- 4. Spoon the sorbet into serving bowls or glasses to serve.
LYCHEE SORBET
Posting this for ZWT II 2006 Asia, as taken from "The Ultimate Ice Cream Book". Canned Lychees are available in many supermarkets or almost any Asian Grocery. If you can't find them, stop by you rlocal Chinese restaurant and ask them to sell you a quart or two to go. Sometimes instead of using the ice cream machine, I will put the sorbet mixture into a freezer safe container, put it in the freezer overnight and serve the next day after taking it out 15 minutes ahead of time. It scoops out nicely at that time.
Provided by Chabear01
Categories Frozen Desserts
Time 2h35m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 4
Steps:
- Drain the lychees, reserving the syrup. Puree the lychees with 1/4 cup reserved syrup in a blender or food processor until smooth, about 20 seconds, Pour through a sieve, scraping with a whisk or wooden spoon to push as much of the fruit through as you can. Set aside.
- Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely. Raise heat and boil the syrup 1 minute. Remove from the heat.
- In a medium mixing bowl lightly beat the egg whites with a whisk or an electric beater util foamy, about 10 seconds. Slowly beat in the hot sugar syrup. Continue to beat until the meringue cools down slightly. Add the lychee puree. Cover and refrigerate until cold or overnight. The mixture will have foam on top, but will incorporate into the sorbet when it freezes.
- Stir the chilled mixture, then freeze in your ice cream machine according to the manufactures instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet transfer to a freezer safe container, and freeze at least 2 hours.
Nutrition Facts : Calories 101, Sodium 14, Carbohydrate 25.1, Sugar 25, Protein 0.9
REFRESHING LYCHEE & LIME SORBET
Turn a can of lychees into a no-fat fragrant dessert. A perfect ending to many meals
Provided by Jane Hornby
Categories Dessert, Dinner, Treat
Time 15m
Number Of Ingredients 4
Steps:
- Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
- Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring - don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
- Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.
Nutrition Facts : Calories 137 calories, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
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- 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).
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- Combine sugar and water in a heavy-bottom saucepan over medium heat stirring until sugar has dissolved. Add lychees and bring to the boil. Simmer for 2 minutes. Remove from heat and cool for 10 minutes.
- Add passionfruit pulp, milk and coconut essence. Chill in the fridge for 30 minutes. Transfer mixture to a food processor and process until smooth. Pour mixture into a shallow slice tin and freeze for 2 hours.
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LYCHEE AND COCONUT SORBET - THESE TASTY THINGS - RECIPES
From thesetastythings.com
Servings 6Estimated Reading Time 3 minsCategory RecipesTotal Time 40 mins
- Set aside 1/4 cup of the shredded coconut. Take 5 pieces of lychees and cut roughly into eighths. Set these aside.
- Put the remaining ingredients in a blender and process for 1 minute. Taste for sweetness and add sugar as needed. Chill in refrigerator for at least two hours.
- Pour mixture into an ice cream maker and churn according to manufacturer’s directions. Add the reserved coconut and lychees and churn for another 2 minutes.
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