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Posts Tagged ‘Sorbet’

In a long awaited…. well I like to think it was long awaited… return to the blogoshpere, I begin reposting with this delicious fresh and unique summer cooler desert. This sorbet is healthy for a sorbet, crisp, and unbelievably refreshing, and you don’t need an ice cream maker to do it!

A few tips and pointers here before we get going, but I promise not to give a long tirade here, as can sometimes happen, and just jump right into the recipe as I get back into the swing of posting here. Thank you to all for reading again! 🙂

Lychees unpeeled along with peeled and pitted in the bowl

Lychees Unpeeled on the counter, peeled and pitted in the bowl

Lychee, sometimes called Lychee cherries in grocery stores is a very unique fruit that originally came from bushes in Asia and the pacific rim, but is now grown commercially in Florida as well. The fresh fruit is only available several times each year for short stints, but well worth keeping an eye out for at the store. The fruit is not only unique in taste, but in appearance as well, looking like a prickly hard ball. This skin is thin and when peeled away reveals a milky white pulp full of juice and flavor. The fruit tends to be very expensive in commercial grocery stores, but very cheap in Asian markets. I bought a pint the other day at the grocery store for 6 dollars, then went to the Asian market and got about 3 quarts of lychee for 5 bucks.

That being said lets get into this…

Lychee Sorbet

2 pints Fresh Lychee

The juice of 1 lime

2 Tbs granulated sugar

6-8 mint leaves

First peel and pit all of the lychees.  I recommend doing this over a bowl as they tend to drip all over the place when you pit them.  Just use your hands, and don’t worry if it looks like some of the pit is stuck to the meat of the lychee, we are going to strain our puree later.

Ready to be pureed

Once you have prepared all of your lychees place them in your food processor (in batches if needed) with the lime juice and puree until uniformly pureed.  Then with the blade running, slowly add the sugar, followed by the mint leaves and puree a few more minutes.  (This could all likely be done in a blender if you dont have a food processor)

Pureed and ready to be pressed

Next pour the puree into a bowl through a fine mesh strainer, and press the pulp with a spatula, scraping the strainer while pressing to extract all of the juice.  The pulp should be reduced to a very thick dry paste when you have pressed all the juice out.

During pressing

Place the juice into the freezer in the bowl, and freeze until solid.

Frozen juice, before being "fluffed" in the food processor

Sorbet post fluffing prior to the second freeze

Once frozen, break up the block of frozen juice and place pieces in a food processor, and process briefly until the sorbet is light and fluffy.  Return to the freezer as quickly as possible, let the sorbet set up for an hour and it’s ready to serve!

Lychee Sorbet ready to eat!

And as always… Enjoy!

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