This ginger lychee sorbet was shared with us by Andrew Schloss, the author of Almost from Scratch: 600 Recipes for the New Convenience Cuisine. Though his cookbook is not exclusively dairy-free, it offers many recipes and ideas for those who are interested in cooking with convenient ingredients.
Lychees have a rough, almost prehistoric skin, but the fleshy inside has a moisture-rich texture like green grapes. The flavor is subtly fruity with hints of citrus, making it the perfect base for a refreshing sorbet. Lychees are grown in tropical climates, but are most popular in Southeast Asian countries. You might spot fresh lychees at the grocery stores on Hawaii, but in most mainland towns, you you purchase them in cans.
This ginger lychee sorbet recipe specifically uses canned lychees. The syrup from the can helps to sweeten and soften for more flavor and a less icy finish.
Photo from Andrew Schloss of The Splendid Table.
Special Diet Notes: Ginger Lychee Sorbet
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 1 (20-ounce) can pitted lychees in heavy syrup
- 1 tablespoon 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.