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


  • 1 can (20 oz.) pitted lychees in heavy syrup (available in the Asian grocery section or market)
  • 1 Tbsp. pickled sushi ginger


  • 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.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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