COCONUT AND LYCHEE SORBET

Coconut and Lychee Sorbet image

Provided by Lori Longbotham

Yield Serves 4 to 6 (makes 5 cups)

Number Of Ingredients 6

1/2 cup water
1/2 cup sugar
Pinch of salt
2 1/2 cups chilled fresh or well-stirred canned unsweetened coconut milk
1 3/4 cups chilled lychee juice
2 teaspoons fresh lime juice

Steps:

1. Bring the water, sugar, and salt to a boil in a small saucepan over medium-high heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 3 minutes. Remove from the heat and cool to room temperature.
2. Transfer the sugar syrup to a small bowl and refrigerate, tightly covered, for at least 1 hour, until thoroughly chilled, or for up to 2 days.
3. Whisk together the coconut milk and lychee juice in a large glass measure or bowl. Whisk in the chilled syrup and lime juice. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer container and freeze for at least 2 hours before serving. (The sorbet is best served on the day it is made.)
4. Spoon the sorbet into serving bowls or glasses to serve.