Coconut and Lychee Sorbet

A cooling saviour to a hot Christmas

‘I’m dreaming of a White Christmas’ certainly applies to all of us in the Southern Hemisphere as we spend Christmas day in scorching heat, hands going back and forth between prawns and a cool beer. The need for a simple sorbet recipe is at the top of our wish list. Serve it in some of TKMAXX’s glassware and you can’t go wrong. 

Coconut and Lychee Sorbet

Prep Time: 5 minutes + 4 hours freezing time
Serves: 4

8 Ripe Lychees
200ml Coconut Water
1. Peel and deseed lychees and place flesh into a blender. Add coconut water. Blend on high for 30 seconds or until combined and frothy.
2. Decant into a freeze proof container and place in freezer for at least 4 hours, whisking with a fork every hour.
3. Serve on own or alongside vanilla ice cream.

Sponsored post by TKMAXX Australia 

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