Ginger Lychee Sorbet with Just 2 Ingredients & No Ice Cream Maker


This ginger lychee sorbet was shared with us by Andrew Schloss, the author of Almost from Scratch: 600 Recipes for the New Convenience Cuisine, many years ago.  Though his classic cookbook is not exclusively dairy-free, it offers many recipes and ideas for those who are interested in cooking with convenient ingredients. And with the current hot weather, I thought we’d give this cool recipe a big refresh!

Two Ingredient Ginger Lychee Sorbet Recipe

Ginger Lychee Sorbet with Just 2 Ingredients & No Ice Cream Maker

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.

Two Ingredient Ginger Lychee Sorbet RecipePhoto 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.

Ginger Lychee Sorbet
Prep time
Total time
Look for canned lycheese in the Asian grocery section or at an Asian market. Please note that the Prep time is hands on time only. Allow several hours for the mixture to freeze.
Recipe type: Dessert
Cuisine: Asian
Serves: 4 servings
  • 1 (20-ounce) can pitted lychees in heavy syrup
  • 1 tablespoon pickled sushi ginger
  1. 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.
  2. Cut or break the frozen mixture into cubes, and purée in a food processor until creamy.
  3. 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.

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About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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