Lychee Coconut & Ginger Sorbet
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
Put peeled lychees in a zip-lock bag and freeze for 4-5 hours.
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.
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.