Lychee Coconut Sorbet

Prep: 15 Minutes, plus 2 hours chilling and 4 hours freezing time

Makes: Approx 1 litre

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Recipe by: KitchenAid

A little tropical and exotic. Canned lychees are available at all supermarkets in the canned fruits section. This recipe uses the KitchenAid Platinum Stand Mixer KSM156 the Ice Cream Bowl Attachment.

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Lychee Coconut Sorbet

Ingredients:

4 large egg whites

1 cup (220g) caster sugar

440g can chilled lychees, drained and chopped with all juice reserved

440ml chilled coconut milk

2 tsp vanilla extract

125ml ice cold water

Method:

For best results use the KitchenAid Platinum Stand Mixer KSM156 with the Ice Cream Bowl Attachment
Attach the wire whisk to the mixing bowl. Add the egg whites and beat on speed 6 to soft peaks. Increase to speed 10 and gradually add the sugar in about 3 additions, beating well for 2 - 3 minutes to a very soft meringue. Not too thick and firm
Reduce to speed 2. To the side of the bowl add the chilled lychee juice, coconut milk and vanilla. Remove to a large jug or container and chill for a minimum of 2 hours. The mixture may separate into 2 layers and flatten
Just before churning, quickly attach the wire whisk to the stand mixer, place the chilled mixture and the cold water into the mixing bowl. Whisk on speed 2 for 1 minute or until well combined. Pour into a jug with a lip
Working quickly, attach the frozen ice cream bowl and paddle to the stand mixer. Turn to speed 1, pour the chilled mixture down the side of the frozen bowl and churn for 15 minutes or until a light soft sorbet results. Add the chopped lychees and churn 2 minutes further.
Pour into a shallow container and freeze uncovered for 1 hour, then cover and freeze 4 hours or overnight

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