Now what does lychee, lime and coconut have in common?
I'd say sorbet! Madness, isn't it?
It sounds like a crazy combination of different fruits from all the different taste groups! You've got sweet, citrus and coconutty-ness blended together in a bowl.
When I first dipped my finger into the mixture, the thing that immediately struck was how similar this tastes to Pina Colada. Slurp!
(Next time I'm going to add me some rum!)
I was quite intrigued when I read the recipe and thus decided to give it a go, despite a nose that threatened to drip an eternity. It was a fuss free and relatively easy to put together. You don't even need to churn it. All you need is a blender and a baking tin? Easy as ABC.
However, you must note that home made ice cream has no preservatives and so it melts a lot quicker than any commercial branded one. So this has to be consumed ASAP. It probably doesn't help that it's summer too. =p
Here's the recipe!
Lychee Coconut Lime Sorbet
1 can of lychees
220g of caster sugar
500ml coconut milk
80ml of lime juice
Drain the lychees and place the syrup and sugar in a saucepan over medium heat.
Stir till the sugar is dissolved. Increase the heat to high and bring to boil, then cook for 2 minutes
Set aside and leave to cool completely.
Place the coconut cream, lychees, lime juice and cooled syrup in a blender and blend till smooth.
Pour it out to a 20x30cm metal tine lined with baking paper (make sure there is extra hanging outside the tin) and freeze for 4 hours or until set.
To consume, you have the option to remove the sorbet and cut it into squares and then blend it till smooth. OR do what I do, use an ice cream scoop to scoop it out into cups to enjoy pronto. Add berries for added accompaniments.