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