Thai · Dessert
Lychee Sorbet
A bright, fruit-forward Thai-style water ice built from pureed tropical fruit, a light sugar syrup, and a squeeze of lime, hand-scraped in the freezer until it turns into a pale, granular, intensely fragrant sorbet.
$0
15 minsPrep
5 minsCook
230 minsTotal
EasyLevel
Nutrition per serving
114Calories
0.6gProtein
0.3gFat
29.3gCarbs
27.9gSugar
1.2gFiber
1mgSodium
0mgChol
0gSat Fat
133mgPotassium
9mgCalcium
0.1mgIron
0mcgVitamin B12
29mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Combine the water and sugar in a small saucepan and warm gently over low heat, stirring until the sugar fully dissolves to make a light syrup; remove from heat and let cool to room temperature.
2
Puree the mango flesh in a blender until completely smooth, about 30 seconds.
3
Strain the puree through a sieve into a bowl to remove any fibrous bits, pressing with the back of a spoon.
4
Stir the cooled syrup and lime juice into the strained puree until fully combined.
5
Pour the mixture into a shallow tray or tub, about 350ml, and place in the freezer.
6
After 45 minutes, scrape the semi-frozen mixture with a fork to break up ice crystals; repeat every 30-45 minutes for 3-4 hours until the sorbet is uniformly light and granular.
7
Scoop into chilled bowls, 2 scoops per serving, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g water
- 1.2 oz35g sugar white
- 0.4 oz12g freshly squeezed lime juice
- 5.3 oz150g peeled, pureed (substituting for lychee flesh) mango
