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

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. 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
  2. Totally refreshing and delicious, Cheah.

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

    ReplyDelete
  4. 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
  5. 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
  6. Cheah, I love sorbet with lychee. Sounds so refreshing ~

    ReplyDelete
  7. 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
  8. 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

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 ...

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try.