Ingredients with Measurements:
- 1 can (20 oz) lychees in syrup
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup fresh lime juice
- Pinch of salt
Special equipment needed:
- Ice cream maker
- Blender or food processor
Step-by-step instructions:
1. Drain the lychees and reserve the syrup. Place the lychees in a blender or food processor and puree until smooth.
2. In a medium saucepan, combine the sugar, water, and reserved lychee syrup. Bring to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved. Remove from heat and let cool.
3. In a large bowl, whisk together the lychee puree, coconut milk, lime juice, and salt. Add the cooled syrup and whisk until well combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, until the sorbet is thick and creamy.
5. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Churning time: 20-30 minutes
Freezing time: 2 hours
Temperature:
Freezer temperature: 0°F (-18°C)
Serving size:
Makes about 1 quart (4 cups) of sorbet. Serves 6-8.
Nutritional information:
Calories per serving: 200
Total fat: 8g
Saturated fat: 7g
Cholesterol: 0mg
Sodium: 25mg
Total carbohydrates: 33g
Dietary fiber: 0g
Sugars: 30g
Protein: 1g
Substitutions for ingredients:
- You can use fresh lychees instead of canned, but you will need to remove the pits and puree them in a blender or food processor.
- You can use light coconut milk instead of full-fat, but the sorbet will be less creamy.
- You can use lemon juice instead of lime juice, but the flavor will be slightly different.
Variations:
- Add 1/2 cup of shredded coconut to the mixture before churning for extra texture and flavor.
- Substitute the lime juice with orange juice for a different citrus flavor.
- Add a few drops of rose water or vanilla extract for a floral or sweet flavor.
Tips and tricks:
- Chill the mixture in the refrigerator for at least 1 hour before churning to ensure a smooth and creamy sorbet.
- If the sorbet is too hard after freezing, let it sit at room temperature for a few minutes before scooping.
- For a softer sorbet, serve immediately after churning.
Storage instructions:
- Store the sorbet in an airtight container in the freezer for up to 1 month.
Reheating instructions:
- Sorbet does not need to be reheated.
Presentation ideas:
- Serve the sorbet in chilled bowls or glasses.
- Garnish with fresh lychees, mint leaves, or toasted coconut flakes.
Pairings:
- Lychee coconut sorbet pairs well with tropical fruits such as mango, pineapple, or papaya.
- Serve with a glass of chilled sparkling wine or champagne for a refreshing dessert.
Suggested side dishes:
- Lychee coconut sorbet is a light and refreshing dessert that can be served on its own or with fresh fruit.
Troubleshooting advice:
- If the sorbet is too icy, try adding a tablespoon of vodka or rum to the mixture before churning to lower the freezing point.
Food safety advice:
- Make sure to use pasteurized coconut milk to avoid the risk of foodborne illness.
- Store the sorbet at a safe temperature of 0°F (-18°C) or below to prevent the growth of harmful bacteria.
Food history:
- Lychees are a tropical fruit native to China and have been cultivated for over 2,000 years.
- Coconut milk is a staple ingredient in many Southeast Asian and Pacific Island cuisines.
Flavor profiles:
- Lychee coconut sorbet has a sweet and creamy flavor with a hint of tartness from the lime juice.
Serving suggestions:
- Serve the sorbet as a light and refreshing dessert after a spicy meal or on a hot summer day.
Related Categories
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Region: Thai
Taste: Refreshing, Fruity, Creamy, Sweet, Tangy