lychee sorbet...

Lychee is one of the most finest fruit from South East Asia. Unlike anything else, it tastes like perfume and floral. It is delicious eaten alone, used in fruit salads or used in beverage etc.
I decided to make lychee sorbet, which served at the restaurant I work for last week. The crisp refreshing taste was a perfect ending to the meal. This recipe was inspired by Pierre Herme's lychee & rose ganache.

- 3 cans (20 oz. each) lychee in heavy syrup
- 40 oz. lychee juice
- 16 oz. sugar
- 4 oz. lemon juice
- 2 tbs. rose water
- 8 oz. corn syrup
- 2 sheets gelatin

Note : As a general rule, 3 sheets gelatin (1/4 oz.) = 2 1/4 ts. granules (1/4 oz.) = 1 envelope (1/4 oz.) sets 2 1/2 cups liquid.

1. Bloom the gelatin in cold water and drain.
2. Drain the lychees, reserve the syrup. Puree the lychees in a blender.
3. Combine lychee juice, sugar and corn syrup, bring to a boil. Remove from heat.
4. Add bloomed gelatin, stir to dissolve.
5. Add the lychee puree, lemon juice and rose water.
6. Cool it down before spinning in ice-cream maker.


Vanillaorchid said...

P'Thip ka,

May i ask you what is the rose water ka?

what if i could not find here..what can i use to substitute ka?

Thank you ka.

Helene said...

I never eat lychees before. By the way I'm flying to San Francisco on Wednesday. Could you recommend what I absolutely have to visit. I'm staying at the Hilton downton. Thanks in advance.

Thip said...

Om, There is no substitute for rose water. However, you can make your own rose water if you want to. Check out this link : http://www.care2.com/greenliving/rose-water-how-to-make-your-own.html

Thip said...

Welcome to SF, Helene.

If you have short time in SF, I'd recommended to get on a cable car on Powell st. to Fisherman's wharf, then take a walk to Pier 39 and Ferry Building.

Or take a long walk from the hotel to Chinatown, then North Beach. Walk up hill to Coil tower and get down hill on the other side. Continue walking to Fisherman's Wharf or Ferry Building. For me, walking is the best way to explore San Francisco.

If you have more time, don't miss the Golden Gate Bridge. You'll get a spectacular view up there. Continue to Crissy Field, the Palace of Fine Arts and Lombard Street.

More time to kill, check out City Hall and the Farmer's market nearby, then the Haight Ashbury neighborhood which close to the Golden Gate Park.

I can go on and on forever, but these are just some interesting places that I'd recommended.

eliza said...

sounds very refreshing! is it okay to substitute sheet gelatin with powder gelatin, and how much of powder gelatin should i substituted? thanks!

Anonymous said...

hi, this is my first time looking at your site so I'm not too familiar with cooking terms. What does it meant to "bloom the gelatin"? thanks.

Thip said...

Blooming gelatin is a step that involves soaking the sheet gelatin into a liquid and letting it sit for 3-5 minutes, then drain. When the mixture is heated, the gelatin will dissolve evenly.

Helene said...

Thanks a lot, I had a great trip to SF. Great weather also.

Tartelette said...

That sorbet is just gorgeous! Makes me crave some now!


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