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
Units
Scale
- 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