The bright, fresh flavours of lychee, coconut and passionfruit make this quick sorbet a summer essential.

20 min + freezing


  1. 1/2 cup (125ml) water
  2. 2 1/2 cups (625ml) milk
  3. 1 tbs Queen Natural Coconut Essence
  4. 2 x 565g cans lychees, drained
  5. 4 fresh passionfruit, pulp removed (approx 1/2 cup|125ml pulp)


  1. Step 1

    Combine sugar and water in a heavy-bottom saucepan over medium heat. Stir until sugar dissolves and mixture comes to boil. Simmer for 2 minutes. Remove from heat and cool for 10 minutes.

  2. Step 2

    Add milk and coconut essence. Pour mixture into a shallow slice pan and freeze for 2 hours.

  3. Step 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.