Tuesday, July 10, 2012

Lychee Sorbet

After absorbing the entirety of David Lebovitz's The Perfect Scoop to the point where I have the ins and outs of putting together a frozen treat recipe down cold, I felt like this was a good time to start experimenting with my own concoctions. The flavor of this particular iced treat is inspired by a drink at a restaurant I used to frequent - the "Drunken Geisha" cocktail. If you like the lightly floral taste of these opalescent little lychee fruits, you'll be quite pleased with this sorbet.  

Lychee Sorbet
Makes a little over a pint (~2 1/2 cups)

*1 20 oz can of lychees in syrup
*1 lime, juiced
*1/2 teaspoon grenadine
*1 teaspoon lychee vodka

Puree all the ingredients together until smooth. I don't mind a bit of texture in my sorbets but if you'd rather strain it to remove all the solids, go for it. Chill thoroughly and then churn in your ice cream maker for about 20 minutes, at which point you can scoop it into a pint container to ripen a bit longer in the freezer, or have soft-serve sorbet right away! If you do pop it in the freezer, make sure to take it out a good 5-10 minutes before scooping, because it does freeze hard.

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