AMAZING! This Lychee Coconut Sorbet has the richness of coconut without being too heavy.
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Ingredients
- 1/2 cup water
- 1/2 cup sugar
- Pinch of salt
- 2 cups coconut milk
- 2 cups chilled lychee juice
Servings:
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Instructions
- 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. Transfer the syrup to a small bowl and refrigerate, tightly covered until thoroughly chilled.
- Whisk coconut milk and lychee juice in a large glass bowl. Whisk in the chilled syrup. 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.
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