Skip to main content

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 ~  荔枝柠檬沙冰

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

Labels:

Comments

  1. KimmyMay 18, 2015 at 4:33 PM

    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. Sokehah cheahMay 19, 2015 at 10:12 PM

      I go for sorbet anytime, light and refreshing!

      Delete
  2. Angie's RecipesMay 19, 2015 at 2:21 AM

    Totally refreshing and delicious, Cheah.

    ReplyDelete
  3. FionMay 19, 2015 at 12:10 PM

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

    ReplyDelete
  4. Aunty Young（安迪漾）May 19, 2015 at 4:03 PM

    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. Sokehah cheahMay 19, 2015 at 10:17 PM

      You're most welcome and this is definitely a very refreshing dessert!

      Delete
  5. Medeja- CranberryJamMay 19, 2015 at 4:32 PM

    This must taste very refreshing!

    ReplyDelete
  6. Jasline @ Foodie BakerMay 20, 2015 at 3:22 PM

    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
  7. ann lowMay 20, 2015 at 5:47 PM

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

    ReplyDelete
  8. mui muiMay 21, 2015 at 2:20 PM

    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. Sokehah cheahMay 21, 2015 at 9:59 PM

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

      Delete
  9. PHMay 21, 2015 at 5:05 PM

    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

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more