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Lychee, Coconut, and Lime Sorbet a la Trou Normand


Sorbet to me, is a simple, classy, dessert. So many levels of flavour – the ice, sugar syrup, fruit syrup!

There is a reason why it is also served in between the entree and the next meal! It cleanses your palette, refreshes your mouth and cuts through all that grease you’ve just eaten!! However, alas my home is no Michelin Star restaurant so we have it simply after dinner!

It certainly does refresh your mouth, it feels healthier then ice cream and lighter. It’s so easy to make and you can use any type of fruit…just experiment.

Hope you enjoy this one xxx Ms Fat Booty Bakes

Lychee, Coconut, and Lime Sorbet
-Donna Hay

1 560g can pitted Lychee with syrup
1 cup 220g caster sugar
2 cups 500g of coconut cream
1/3 cup 80ml lime juice

Drain the Lychees and place the syrup and sugar over medium heat and stir until the sugar is dissolved.
Increase the heat to high, bring to the boil and cook for 2 minutes. Set aside and allow to cool completely.

Place the coconut cream, lychees, llime juice and cooled syrup in a blender and process until smooth. Pour into a lightly greased 20cm x 30cm metal tin lined with non stick baking paper and freeze for 4 hours or until set. Remove the sorbet from the tin and chop into squares. Place in a blender and process until smooth. Spoon the sorbet into glasses and serve immediately.

Serves 4-6




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