Lychee And Lemongrass Sorbet Recipes

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LEMON SORBET



Lemon Sorbet image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 3

1 pint lemon sorbet
2 (1/2 pint) containers raspberries or blackberries or a combination of both
Several sprigs fresh mint, shredded

Steps:

  • Line ice cream dishes with fresh berries. Top berries with small scoops of lemon sorbet. Top sorbet with remaining berries. Sprinkle shredded fresh mint leaves over the sorbet and berry cups.

LIME, GINGER, AND LEMONGRASS SORBET



Lime, Ginger, and Lemongrass Sorbet image

Provided by Laura O'Neill

Categories     Ginger     Dessert     Kid-Friendly     Frozen Dessert     Spring     Summer     Lemongrass     Lime Juice     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 4

2 thick lemongrass stalks, cut into 2-inch pieces
2 cups (400 grams) sugar, plus more as needed
1/2 cup fresh ginger juice (from about 160 grams peeled fresh ginger; see Cooks' Note)
1/2 cup fresh lime juice (from about 8 limes)

Steps:

  • 1. In a blender, combine the lemongrass with 3 cups water and puree until mostly smooth. (Lemongrass is very fibrous, so you will not get to a completely uniform consistency; that's okay.) Transfer the puree to a saucepan and bring to a simmer over medium heat. Remove from the heat, cover, and let the liquid infuse for 15 to 20 minutes. Strain the syrup into a bowl, pressing on the solids; discard the solids in the strainer. You should wind up with about 2 cups of strained "lemongrass tea"; be sure to measure out your final yield.
  • 2. In a medium saucepan, combine the "lemongrass tea" with the same amount (by volume) of sugar. So, if you wind up with 2 cups tea, you will add 2 cups (400 grams) sugar. Stir the mixture over medium-high heat until all the sugar has dissolved and the syrup comes to a simmer. Remove from the heat and let cool completely.
  • 3. Transfer the cooled syrup to a quart-size container and stir in the ginger juice and lime juice. Cover and refrigerate the sorbet base until completely cold, at least 3 hours.
  • 4. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.

LYCHEE AND LEMONGRASS SORBET



Lychee and Lemongrass Sorbet image

Asian-influenced lychee and lemongrass sorbet has a tangy, cleantaste in this palate-cleansing treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 3

1 pound fresh lychees, peels and pith removed
2 tablespoons fresh lemon juice
2 cups Herb Syrup with lemongrass

Steps:

  • Process lychees and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
  • Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.

LEMONGRASS-LYCHEE CHAMPAGNE COCKTAIL



Lemongrass-Lychee Champagne Cocktail image

Provided by Food Network

Categories     beverage

Time 20m

Yield 4 servings

Number Of Ingredients 4

One 20-ounce can whole lychees in syrup
3 stalks lemongrass, tender white parts only
One 750-milliliter bottle Champagne (or sparkling wine), chilled
Fresh small strawberries, for garnish

Steps:

  • Drain the lychee syrup into a small pan. Cut the lemongrass into thirds and bruise with the back of a chef's knife. Add the lemongrass to the lychee syrup and bring to a boil over medium-high heat. Reduce the heat and simmer for 2 minutes. Remove from the heat and cool to room temperature. Strain and store in the refrigerator until ready to use.
  • Puree the lychees in a blender or food processor. Add the strained lemongrass-lychee syrup and blend a few seconds more.
  • Fill one-third of a Champagne flute with the puree mixture and top off with Champagne. Garnish with a small strawberry.

LYCHEE SORBET



Lychee Sorbet image

Posting this for ZWT II 2006 Asia, as taken from "The Ultimate Ice Cream Book". Canned Lychees are available in many supermarkets or almost any Asian Grocery. If you can't find them, stop by you rlocal Chinese restaurant and ask them to sell you a quart or two to go. Sometimes instead of using the ice cream machine, I will put the sorbet mixture into a freezer safe container, put it in the freezer overnight and serve the next day after taking it out 15 minutes ahead of time. It scoops out nicely at that time.

Provided by Chabear01

Categories     Frozen Desserts

Time 2h35m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 4

2 (20 ounce) cans lychees in heavy syrup
1/2 cup sugar
1/4 cup water
1 large egg white, beaten

Steps:

  • Drain the lychees, reserving the syrup. Puree the lychees with 1/4 cup reserved syrup in a blender or food processor until smooth, about 20 seconds, Pour through a sieve, scraping with a whisk or wooden spoon to push as much of the fruit through as you can. Set aside.
  • Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely. Raise heat and boil the syrup 1 minute. Remove from the heat.
  • In a medium mixing bowl lightly beat the egg whites with a whisk or an electric beater util foamy, about 10 seconds. Slowly beat in the hot sugar syrup. Continue to beat until the meringue cools down slightly. Add the lychee puree. Cover and refrigerate until cold or overnight. The mixture will have foam on top, but will incorporate into the sorbet when it freezes.
  • Stir the chilled mixture, then freeze in your ice cream machine according to the manufactures instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet transfer to a freezer safe container, and freeze at least 2 hours.

Nutrition Facts : Calories 101, Sodium 14, Carbohydrate 25.1, Sugar 25, Protein 0.9

MINTED LEMONGRASS SORBET



Minted Lemongrass Sorbet image

Categories     Blender     Ice Cream Machine     Dessert     Freeze/Chill     Quick & Easy     Frozen Dessert     Mint     Summer     Lemongrass     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 4

3 stalks fresh lemongrass, outer leaves discarded and root ends trimmed
3 cups water
3/4 cup fresh mint leaves, washed well and spun dry
3/4 cup sugar

Steps:

  • Thinly slice as much of lemongrass stalks as possible, discarding dried thin upper portion. In a saucepan simmer water with lemongrass, covered, 5 minutes. Add mint and simmer, uncovered, 1 minute. Remove pan from heat and add sugar, stirring until dissolved.
  • In a blender purée mixture and strain through a fine sieve into a bowl, pressing hard on solids. Chill syrup, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.

REFRESHING LYCHEE & LIME SORBET



Refreshing lychee & lime sorbet image

Turn a can of lychees into a no-fat fragrant dessert. A perfect ending to many meals

Provided by Jane Hornby

Categories     Dessert, Dinner, Treat

Time 15m

Number Of Ingredients 4

3 x cans lychees in syrup
50g caster sugar
egg white
zest from 2 limes , juice from 1

Steps:

  • Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
  • Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring - don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
  • Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.

Nutrition Facts : Calories 137 calories, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium

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