Coconut Sorbet with Lychees

Coconut Sorbet with Lychees
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dessert | Medium
Preparation time : 20 min
Cooking time : 10 min
Number of persons : 4
  •  500 ml Suzi Wan® Coconut Cream
  • 250 g granulated sugar
  • 2 gelatine leaves
  • a few fresh or tinned lychees
As an option, add a few drops of rose syrup to the mixture before putting it in the ice-cream maker/freezer.
If you like, decorate the sorbet with sugar-glazed rose petals. Just moisten some rose petals in steam for a few seconds, then drench them in granulated sugar.
  1. Soak the gelatine leaves in cold water for 10 minutes.
  2. In a thick-bottomed saucepan, melt the sugar with half the coconut cream over a low heat.
  3. Once the sugar’s dissolved, remove the pan from the heat and set aside to cool.
  4. Drain the gelatine and add to the coconut cream mixture, allowing it to dissolve. Mix well.
  5. Mix in the rest of the coconut cream.
  6. Pour the mixture into an ice-cream maker and churn until set. Alternatively, leave it to set in the freezer.
  7. Once the sorbet has set, shape it into balls using an ice cream scoop.
  8. Serve accompanied by lychees.
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