Coconut Lychee Sorbet

Method

1. 1

   Combine sugar and water in a heavy-bottom saucepan over medium heat stirring until sugar has dissolved. Add lychees and bring to the boil. Simmer for 2 minutes. Remove from heat and cool for 10 minutes.

2. 2

   Add passionfruit pulp, milk and coconut essence. Chill in the fridge for 30 minutes. Transfer mixture to a food processor and process until smooth. Pour mixture into a shallow slice tin and freeze for 2 hours.

3. 3

   Transfer mixture to a food processor and process until smooth. Return to tray and freezer for another 2 hours. Repeat churning in food processor once more for a smooth creamy sorbet. Alternatively, prepare sorbet in an icecream maker according to manufacturer instructions.