I adore lychee juice, which tastes very much like the fresh fruit. You can buy aseptic packages of the juice in Asian markets, and I've seen them in many supermarkets. This sorbet is not only delicious, it's fun.
Recipe information
Yield
Serves 4 to 6 (makes 5 cups)
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.)
Step 4
4. Spoon the sorbet into serving bowls or glasses to serve.
