One of the things I really like about this recipe is that you don’t have to faff around with sugar syrups because I use the canned lychees that come in a sugar syrup. So it’s just a matter of blending up the handful of ingredients and then freezing them. Easy right?
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Lychee and Rosewater Sorbet
- Total Time: 10 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Vegan, Vegetarian
Description
A refreshing and subtly floral sorbet, perfect for a hot summer day or a light dessert after a rich meal. The delicate pink hue adds a touch of elegance.
Ingredients
- 40 ounce (1134 g) cans lychees in syrup
- 2 raspberries
- 2 cups (473 ml) 100% coconut water
- 1/2 teaspoon rosewater
- 1 tablespoon dried rose petals
Instructions
- Blend lychees in their syrup and raspberries until smooth.
- Add coconut water and rosewater; mix to combine.
- Place mixture into an ice cream maker and follow the manufacturer’s instructions. Pour into a freezer-proof container and freeze for 5-6 hours.
- Alternatively, pour mixture into a freezer-proof container and freeze. After 30 minutes, use a fork to scrape the frozen edges into the middle. Return to the freezer. Repeat this scraping process twice more at 30-minute intervals before leaving to freeze for 5-6 hours or overnight.
- To serve, scoop into small bowls or sturdy cupcake wrappers and garnish with rose petals.
Notes
- For a stronger rose flavor, increase rosewater to 1 teaspoon, or add a few drops of rose essential oil.
- If you don’t have an ice cream maker, the no-churn method works well; however, the sorbet may have a slightly icier texture.
- Leftover sorbet can be stored in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 25
- Sodium: 10
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Carbohydrates: 30
- Fiber: 2
- Protein: 1
Frequently Asked Questions
Do I need to use canned or fresh lychees for this sorbet?
Canned lychees in syrup are actually more practical here because they are soft, already sweet, and available year-round. If using fresh, peel and pit them and add a little simple syrup to match the sugar level of canned fruit. 
How much rosewater should I add without overwhelming the lychee flavor?
Start with half a teaspoon per cup of lychee puree and taste before adding more. Rosewater is potent and a heavy hand will make the sorbet taste more like perfume than food.
How do I get a smooth texture without an ice cream machine?
Freeze the blended lychee mixture in a shallow container and blitz it in a food processor or blender once partially frozen, then return it to the freezer. Repeating this two or three times breaks up the ice crystals and produces a much smoother sorbet.
