When I returned from a foodie event last night, the first question I posed to my husband was if he had any of the lychee sorbet I had made earlier. Without hesitation he replied, “I did. It was gooood. I had lots of it.” The meager portion remaining of the originally 3 1/2 cups of sorbet that I found in the freezer, to me, is a wonderful testament to how nicely it turned out.
I have been eager to take my ice cream maker out of the pantry for many weeks. I quickly fell in love last year when I discovered how easy it was to use and how nice it is to be able to control what goes in my frozen treats. I experimented with a few flavors last year. My kiwi gelato still needs work but my cantaloupe sorbet is perfect just the way it is. If you like chocolate, here is a great one to try. The common thread with the above is that they all have a very short ingredient list. The chocolate or the fruit flavor is what shines through. The cantaloupe tastes like a frozen cantaloupe and not like sugar masquerading with the aid of fillers and additives.
I’m happy to say that this lychee-coconut sorbet turned out the same way. Lychee is one of my favorite summer flavors, along with coconut. Summer trips to Hawaii are always marked by a trip to the local shave-ice stand and lychee is always my flavor of choice. Unfortunately, fresh ones are hard to come by and when they are available, they can be a bit costly. I managed to pick up a bag of lychee at the Asian market a few days ago and I happily trotted home with this frozen treat in mind.
But guess what happens when you have a bag of fresh lychee sitting on the counter. Soon you will have eaten too many of them and will not have left enough for a full batch of sorbet. Luckily, I always keep the canned variety in my pantry so that is what I used here. Canned lychee really maintains the integrity of the fresh ones. In fact, I found the light syrup to come in handy for this sorbet. I added no sugar to this at all. Instead, I threw in a bit of shredded, sweetened coconut, partly as a sweetening supplement but mainly to increase the summer flavor I wanted to achieve. A bit of fresh lime juice brought everything together for a taste of summer in my ice cream maker. Just ask my husband–he’ll tell you.
*** Also, I’m excited to share with you that tomorrow will mark my very first guest post for one of your favorite bloggers. More details tomorrow but I’ll give you a hint: The post is all about childhood memories and one of my favorite summer treats. ***
- 2 20-oz cans lychee, including syrup (yields 3 cups drained fruit and 2 1/2 cups liquid)
- 1/4 cup sweetened shredded coconut
- Juice of 1/2 – 1 lime
- Pureé the drained fruit and coconut until smooth and set aside. I recommend using a blender instead of a food processor.
- In a medium sauce pan, heat the liquid over medium heat and allow to cook for a few minutes. I didn’t have any sugar to dissolve so this step may not even be necessary. In the end, I reduced my liquid by 1/4 cup.
- Combine the pureéd fruit and liquid and chill. I waited a couple of hours before passing the mixture through a sieve to allow the flavors to meld. This is where I recommend using a blender because I found that I had to much solids and was reluctant to separate all that flavor from my sorbet. I took out my blender and blended the solids (this includes the shredded coconut) with a few tablespoons of the liquid. I passed through the sieve again and was left with only a tablespoon of pulp. It worked.
- Chill in the freezer for about a half hour. Add the fresh lime juice and stir before processing in your ice cream maker.
- Process in your ice cream maker according to manufacturer’s directions.