It’s summertime and that means….SORBETS! GELATOS! FROZEN YOGURTS! ICE CREAMS! Can you tell I’m uber excited? This Lychee Sorbet Served in Young Coconut will take you to the exotic lands of Asia if you can’t afford or don’t have the time to go to the real thing ;)
Stick an umbrella in the coconut to give it a more tropical look!
This first attempt I used a water base for the sorbet. Next time I will try using fresh coconut water from the young coconut we use as the container! It sounds very promising. Plus, it will be full of vitamins and minerals!
Beautiful chunks of fresh lychee mixed in with the sorbet!
Throw in a whole, fresh lychee just for giggles!
Hope you enjoy!
Lychee Sorbet Served in Young Coconut
- 1 can of lychee in syrup (reserve 1/2 of the syrup)**best if you can use fresh lychee
- 8 fresh lychees, chopped into bite sized chunks
- 1 cup water (Alternatively, you could substitute the water for the fresh coconut water in the young coconut)
- 1/8 cup refined sugar
- 1/5 cup agave syrup
- Juice of 1/2 a lemon
- 3 tbsp of Grand Marnier OR 1 tbsp gelatin + 3 tbsp cold water
- 1 young coconut, top cut off and coconut water drained
- Blend the canned lychee (If you can afford fresh lychee, that would be better than canned) with 1/2 of the syrup in the can.
- Strain the mixture and discard the pulp.
- Bring the water to a boil in a pot on medium heat.
- Stir in the sugar, agave, and lemon juice until they are dissolved and fully mixed.
- Stir in the strained lychee juice and stir for about 1-2 minutes.
- Remove from heat.
- Let syrup cool down.
- After pouring the cooled syrup into the ice cream maker and before starting the machine, heat up the gelatin/water in the microwave for 10 seconds and stir it into the syrup. OR add Grand Marnier to the syrup and mix before churning. This will help the sorbet be more scoopable after you freeze it (like store bought sorbet/ice creams).
- Immediately freeze according to ice cream maker’s instructions.
- Meanwhile chop the fresh lychee into small chunks.
- Near the end of the churning cycle, stir in the chunks of fresh lychee and finish churning the sorbet.
- Prepare the young coconut as a container by chopping off the top of the coconut (about 2 inches down from the tip). Drain the coconut juice (drink it later! Or now :) ), leaving the meat inside. **NOTE: This is optional, but if you want to have some of the coconut meat mixed in with your sorbet, you can scrape off a bit of the meat and mix it with the sorbet.
- When the sorbet has finished churning, pour it into the young coconut. Fill to the top or leave an inch or two free so you can garnish your sorbet.
- You may have extra sorbet left that will not fit into the 1 young coconut (I had almost 1 pint extra). I poured this into a storage container and froze it for later use.
- Serve immediately!