Lychee Lemon Yuzu Koshu Sorbet

Summertime means it's time to make sorbets, ice creams and popsicles

Ingredients: Peeled Lychees, 1 can of lychees with syrup, 1 tbls freshly minced mint, zest and juice of one medium Meyer lemon (you can also subsitute the zest and juice of 1 or 2 limes depending on their size) Yuzu Koshu- I used green Yuzu Koshu there is also red "aka" Yuzu Koshu, you can use that as well but it is much hotter than the green so be careful, Lychee flavored Calpico and one thumb sized piece of fresh ginger root peeled and grated.

I used a combination of fresh lychees and 1 can of lychees in syrup for this recipe. If you're lucky you can find fresh lychees in Asian markets during the summer.

Fresh lychees

Peel one pound of lychees and discard the seeds. Typically the fresh lychees we get here will not be the vibrant red color that you see in pictures. Commercially cultivated lychees will be coming from Thailand, Taiwan, Southeast Asia and China, so they travel a long way and their red shells turn brown when they are subject to refrigeration. While they will not be red they will still taste sweet and delicious.

Add the fresh lychees to one can of lychee's with the syrup. If you don't have fresh lychees, you can use 2 cans of lychees but only use the syrup of one can. Zest and juice one medium Meyer Lemon (you can also use lime and lime zest) and peel and grate a thumb sized piece of fresh ginger root to add to the lychees. Add the finely minced fresh mint leaves.

Add a pinch of salt, I used this "cute & sophisticated" Yuzu salt from Japan, a teaspoon of Yuzu Koshu- Yes, Yuzu Koshu? I know what you're thinking, Yuzu Koshu? That's what I eat soba and yakitori with! wtf is it doing in my sorbet? Trust me on this, you'll like the heat that Yuzu Koshu brings to the sorbet and makes it even more refreshing add a teaspoon of Yuzu Koshu. Blend the lychee lemon mixture into a smooth puree, it will be very thin. To add more lychee flavor I added lychee flavored Calpico to top off the mixture at four cups. I did not add any sugar as we used the syrup from one can of lychees. Chill your lychee puree in the refrigerator for at least two hours, preferably overnight. This puree will also make a killer base for lychee martinis or lychee mojitos.

Pour the chilled lychee mixture into your favorite ice cream machine an let it do its thing! It should take between 30-40 minutes to freeze.

If you don't have an ice cream machine, pour the sorbet mixture into ice cube trays for freezing. Just before you're ready to serve, put the cubes in your blender and blend until smooth and serve immediately.

Frozen Lychee Yuzu Koshu Sorbet

Transfer your frozen sorbet to your favorite ice cream storage container.

Enjoy! This sorbet will also make a great intermezzo palate cleanser between courses.


Created with images by Nikiko - "lychee fruits pink food fruit eat healthy" • ivabalk - "lychee exotic fruit"

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