August 12, 2017
Katherine Seda

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Lychee & Coconut Sherbet 

This is the ultimate summer time treat, a unforgettable farewell to our long summer days, and beach towels piled in the mud room. 

Served in a chocolate cup just the perfect dessert for the last summer gathering with friends and family. 

Lychee & Coconut Sherbet

Serves 6 calories 216 prep: 30 minutes plus freezing Cooking: 2-4 minutes 


1. 1 (14 oz) can pitted lychees in light syrup 

2. 1 (14 oz) can full- fat coconut milk

3. Grated zest and juice of 1 lime, plus extra pared lime peel, to decorate (optional)

4. 3 kiwi fruit, peeled and cut into wedges, to decorate 

Pantry items: 1/4 cup superfine sugar

Drain the syrup from the can of lychees into a saucepan, add the sugar and heat gently until the sugar has dissolved. Boil for 2 minutes, then take off the heat and let cool. 

Purée the lychees in a food processor until smooth, or rub through a sieve. Mix with the coconut milk, lime zest and juice. Stir in the sugar syrup when it is cool. 

Pour into a shallow plastic container and freeze for 4 hours or until mushy. Beat with a fork or blend in a food processor until smooth. Pour back into the plastic container and freeze for 4 hours or overnight until solid. (Alternately, freeze in an electric ice cream machine for 20 minutes, then transfer to a box and freeze until required). 

Allow to soften for 15 minutes at room temperature before serving, then scoop into dishes (or chocolate cups if preferred, see recipe below) and decorate with kiwi fruit wedges and pared lime zest curls, if desired. 

Chocolate Cups (195 calories)

Melt 5 oz. dark chocolate over a pan of simmering water, then divide between 4 squares of nonstick parchment paper and spread into rough- shaped circles about 6 inches in diameter. Drape the paper over upturned glass tumblers, with the chocolate uppermost, so that the paper falls in soft folds. Chill until set, then lift the paper and chocolate off the tumblers, turn over and carefully ease the paper away. 


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