Coconut Lychee Sorbet

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 100 g liquid glucose
  • 400 g coconut puree (i use ponthier)
  • 100

Method

  1. Place the glucose in a heatproof bowl over a bain marie, making sure the bowl doesn’t touch the simmering water, then stir until it has softened. Transfer to a small heavy-based saucepan and add the coconut and lychee purees and caster sugar, then stir over low heat until the sugar has dissolved and combined with the purees.
  2. Churn the coconut and lychee mixture in