Since I bought my ice cream maker a few weeks ago I’ve been experimenting with different flavors of ice cream. Even though my husband objected to buying an ice cream maker in the first place, I knew I was going to buy one regardless so I had kept all the ice cream and sorbet recipes I found even before we purchased one. When my fellow Bay Area blogger Jean shared her Lychee-Coconut Sorbet on her beautiful blog, Lemon and Anchovies, I knew I was going to try making it. I love the flavor of Lychee after an Asian meal. Its tartness seems to cut through the grease quite well. The best part about this recipe is I can stock up ingredients in the pantry so I can make it anytime since my freezer bowl is now always in the freezer waiting for its next challenge. My sorbet photos didn’t turn out as well as I liked so please take a look at Jean’s Lychee-Coconut Sorbet post if you need any convincing that this sorbet was absolutely delicious. I bought a new ice cream scooper for my future ice cream/sorbet posts so I can make a nice round ice cream/sorbet shape! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
