Skip to main content
logo
Food Advertising by

Lychee Lemon Sorbet ~ 荔枝柠檬沙冰


What can be more refreshing then a serving of homemade sorbet as an afternoon snack or a dessert? This is a very simple sorbet, basically, it's just frozen water or juice with some fruit and in my case, it's lychee and lemon with a sprinkling of freshly ground kaffir leaves.  The kaffir leaves are not only fragrant but the tiny dots of green just help to make the sorbet more attractive and pretty.


Recipe for Lychee Lemon Sorbet ~  荔枝柠檬沙

Ingredients                                       


  • 1 can Lychee with juice
  • 1 Tbsp lemon juice
  • 2 kaffir lime leaves, finely shredded
  • A pinch of salt
  • 1 Tbsp Cointreau (optional)
Method
  1. Puree the Lychee with juice, kaffir leaves, salt and lemon juice in a blender till smooth.  Strain the mixture and blend again.
  2. Pour the mixture into a container, cover with cling wrap and chill in the fridge, overnight.
  3. Proceed with the instructions as per your icecream maker but add in the tablespoonful of Cointreau just before adding in the mixture.
  4. Pour the sorbet into a container and freeze till required.







     I'm submitting this post to the Best Recipes for Everyone, May 2015 Event
    (Theme :  My Favourite Desserts)  organized by Fion of XuanHom's Mom and
    co-hosted by  Aunty Young

Comments

  1. Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

    Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef.
    Click to join Contestchef
    Sincerely,
    Nandy
    Contestchef

    ReplyDelete
  2. Hi Soke Hah, honestly I prefer sorbets to ice creams. When I try my hand in making this dessert, I'll start with sorbet first. Lemony lychee sorbet must be very refreshing.

    ReplyDelete
    Replies
    1. I go for sorbet anytime, light and refreshing!

      Delete
  3. Totally refreshing and delicious, Cheah.

    ReplyDelete
  4. Hi ,I just bought some fresh lychee, its too sour to eat,think I gotta try this sorbet ..haha
    Tks for sharing

    ReplyDelete
    Replies
    1. Think it'll taste lovely with fresh lychee.

      Delete
  5. Hi Soke Hah, your sorbet looks really refreshing and delicious! A definite must-try during hot weather. Thanks for sharing it to BREE!

    ReplyDelete
    Replies
    1. You're most welcome and this is definitely a very refreshing dessert!

      Delete
  6. This must taste very refreshing!

    ReplyDelete
  7. This sorbet looks so refreshing and delicious! Love the combination of lychee and lemon together. I've been seeing so many ice cream recipes lately, feel like making some!

    ReplyDelete
  8. Cheah, I love sorbet with lychee. Sounds so refreshing ~

    ReplyDelete
  9. Hi Cheah,
    Lychee and lime ...yum yum !!
    I am going to grab a can of lychee and make this ..hehe
    Between I have try out your yogurt pear muffins..they are good!
    mui

    ReplyDelete
    Replies
    1. Thanks for trying out the yoghurt pear muffins recipe, glad that you like them :)

      Delete
  10. Cheah, I'll have to agree that this combination is very refreshing!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …