Stephanie’s Lychee Coconut Sorbet
THE CPSU’S Stephanie Jalonski submitted this recipe that’s perfect for summer.
“This lychee-coconut sorbet recipe is delicious! When paired with watermelon it made the perfect end to a summery dinner. The recipe method is optimised for KitchenAid stand mixers with the ice cream bowl attachment, however it would be easily adapted to a regular ice cream maker. Just make sure that all your ingredients are well-chilled before churning.”
4 large egg whites
1 cup (220g) caster sugar
440g can chilled lychees, chopped and drained (keep juice aside)
440mls coconut milk (chillled)
2 tsp vanilla extract
125ml ice cold water
Attach the wire whisk to the mixing bowl. Add the egg whites and beat on speed 6 to soft peaks. Increase to speed 10 and gradually add the sugar in about 3 additions, beating well for 2 – 3 minutes to a very soft meringue. Not too thick and firm.
Reduce to speed 2. To the side of the bowl add the chilled lychee juice, coconut milk and vanilla. Remove to a large jug or container and chill for a minimum of 2 hours. The mixture may separate into 2 layers and flatten.
Just before churning, quickly attach the wire whisk to the standmixer, place the chilled mixture and the cold water into the mixing bowl. Whisk on speed 2 for 1 minute or until well combined. Pour into a jug with a lip.
Working quickly, attach the frozen ice cream bowl and paddle to the standmixer. Turn to speed 1, pour the chilled mixture down the side of the frozen bowl and churn for 15 minutes or until a light soft sorbet results. Add the chopped lychees and churn 2 minutes further. Pour into a shallow container and freeze uncovered for 1 hour, then cover and freeze 4 hours or over night.
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