Buko Lychee Sorbet is a delicious frozen treat made with lychee and young coconut. Light and refreshing, it’s a delicious way to cool off on hot summer days.
I am sorry I haven’t been here for awhile. I am going home to the Philippines for a month and I’ve been knee deep in preparations for the trip this past week. I am so excited to see my mom and, of course, the FOOD!
This buko lychee sorbet was first published in 2013 but since I haven’t posted a new recipe in days, I thought I’ll bring it back in the spotlight.
This tropical sorbet was one treat my mom made for us often when we were growing up and I’ve continued the delicious tradition by making it often for my daughter when she was growing up.
We are in the midst of summer here in California and temperatures get unbearably hot and oppressive, sometimes I wish I was trim and taut of bod so I could run around naked and unencumbered as a buck deer. Thank goodness for this buko lychee sorbet, I don’t have to. 🙂 Light and refreshing, it’s a delicious way to cool off in warm weather. Enjoy!
- 2 cups young coconut, shredded
- 2 cups coconut juice
- 20 ounces lychee in light syrup
- 2/3 cup sugar
- In a bowl, combine shredded coconut, coconut juice, lychee (including its syrup), and sugar. Stir until sugar is dissolved.
- Transfer into a container with a tight-fitting lid and freeze for a few hours or until solid. Serve frozen.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”