|
Ginger-Lychee Sorbet (Vegan, Gluten-Free, Soy-Free) |
|
|
|
|
This non-dairy dessert recipe comes from Andrew Schloss, the author of Almost from Scratch: 600 Recipes for the New Convenience Cuisine. Though this cookbook is not exclusively dairy-free, it offers many recipes and ideas for those who are interested in cooking with convenient ingredients.
Yield: 4 Servings Ingredients: - 1 can (20 oz.) pitted lychees in heavy syrup (available in the Asian grocery section or market)
- 1 Tbsp. pickled sushi ginger
Directions: - Purée the lychees with their syrup, and the ginger, in a food processor or blender until completely smooth. Pour into a shallow pan and freeze until solid, about 4 hours or longer.
- Cut or break the frozen mixture into cubes, and purée in a food processor until creamy.
- Store in the freezer in a tightly closed container for up to one week. If the mixture should become solid, purée it again before serving.
 Quote this article on your site | Print
Only registered users can write comments.
Please login or register. Powered by AkoComment Tweaked Special Edition v.1.4.6
AkoComment © Copyright 2004 by Arthur Konze - www.mamboportal.com
All right reserved |
