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Sorbet, Lychee, Coconut & Sake

Source of Recipe

84th & 3rd


List of Ingredients

1 can [400 mls / 12 oz / approx 1 1/2 c] coconut cream
6 single kaffir lime leaves

250 g lychees � approx 15 pieces
1 Tbsp fresh lime juice
1/2 tsp vanilla bean paste
1 oz [2 Tbsp, 30 ml] sake or less to taste



Recipe

Quick Method:

Heat coconut cream with bruised kaffir lime leaves, refrigerate till cool. Puree lychees, strain for juice only, mix with infused coconut milk and remove leaves. Stir through sake, vanilla and lime juice.

Freeze for at least 4 hours, stirring regularly to break up ice crystals. Scoop and serve with extra fresh lychee segments.

Full Method:

Place a wide shallow dish in the freezer to cool.

Pour coconut cream into a small saucepan. Twist kafir lime leaves to release oils and add to the pan with the coconut. Heat gently until just simmering. Remove from heat and refrigerate until cold.

Puree lychees. Strain, pressing on solids to remove all of the juice � you will only end up with a Tbsp or two of pulp � discard or add to a breakfast smoothie.

Remove kaffir lime leaves from coconut cream. Mix lychee juice, lime juice, vanilla paste and sake with the infused coconut. Pour mixture into your cold dish and freeze for at least 4 hours. Every 30 minutes or so remove dish from freezer and mix with a fork or a small whisk to break up crystals. When almost frozen you can whip the mixture with an electric beater if you wish.

Once frozen, scrape the surface with a spoon or fork to create a granita. Alternatively, allow to sit out on counter for 10 minutes until scoop-able. Garnish with extra fresh lychee segments.

Makes 1 pint [2 cups]

Notes:

In the absence of fresh lychees you could use canned ones, just make sure to drain the syrup first.