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Lychee Coconut & Ginger Sorbet

Treviso and Rainbow Chard Sauté


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Lychees, peeled (2 cups)

Coconut Milk, (1 cup)

Rose Water (1 tsp)

Raw Honey (2 tsp)

Ginger, grated, for garnish

Edible Flowers, for garnish

: available in Tall Tree Organic Subscription


Serves 2

  1. Put peeled lychees in a zip-lock bag and freeze for 4-5 hours.

  2. In a blender pulse the frozen lychees, adding coconut milk in between pulses till desired consistency is reached and then add a little ginger and the rose water and pulse once more.

  3. Let it set in the freezer in a bowl of your choice. Once ready turn the bowl over on a serving plate and garnish with ginger and edible flowers and serve.

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