Lychee Sorbet With Fruit Salsa
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Lychee Sorbet With Fruit Salsa
  Sorbet    Fruit    Salsa  
Last updated 6/12/2012 12:58:49 AM. Recipe ID 21660. Report a problem with this recipe.
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      Title: Lychee sorbet with fruit salsa
 Categories: Live
      Yield: 4 Servings
 
      2 c  Water
      1 tb Grated fresh gingerroot
    1/2 c  Sugar
      2 cn Lychees (20 ounces), drained
    1/2 c  The syrup reserved
           Fruit Salsa:
      1    Mango, peeled, seeded, and
           Finely chopped (about 3/4
           Cup)
    3/4 c  Peeled, cored, and finely
           Diced fresh pineapple
      6    Mint leaves, finely chopped
    3/4 ts Coarsely ground black
           Peppercorns
  1 1/2 c  Chopped, unsweetened
           Strawberries (fresh or
           Frozen)
 
  To prepare the sorbet: Combine the water, ginger, and sugar in a
  medium saucepan and bring to a boil over high heat. Remove from the
  heat and strain through a fine sieve with a puree press, discarding
  the ginger pulp. Process the lychees and 1/2 cup of their syrup in a
  blender or food processor until smooth, about 2 minutes.  Pour
  through a sieve set over the ginger water, again pressing with a
  puree press. Discard the pulp. Freeze the lychee sauce in an ice
  cream freezer according to the manufacturer's directions.  If you do
  not have an ice cream machine, freeze the liquid in a shallow baking
  pan until it is almost solid. This will take an hour or two depending
  on your freezer. Once the sauce is frozen, remove it from the freezer
  and break into small pieces. Beat in the large bowl of an electric
  mixer until smooth. Return the mixture to the shallow pan and
  refreeze. Repeat the freezing and beating process until you are
  satisfied with the consistency of the sorbet.  The more times you
  beat, the smoother the texture will be, but it must be refrozen each
  time. One short beating will produce a granita.  Several beatings
  will result in a richer, smoother texture. When you are satisfied
  with the texture, transfer the sorbet to a covered storage container
  and let it ripen in the freezer for at least 30 minutes before
  serving. To prepare the salsa: This salsa should be made as close to
  serving time as possible in order to be at its best. Toss the
  prepared mango, pineapple, mint, pepper, and strawberries in a small
  bowl and set aside until ready to serve.  If you are using frozen
  strawberries, chop and add them at the last minute, still partially
  frozen, so they don't become limp. To serve: Place a scoop of the
  sorbet on a chilled dessert plate.  Spoon 1/3 cup of the fruit salsa
  alongside and garnish with a crisp ginger cookie.
  
  Yield: 6 servings
  




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Recipe ID 21660 (Apr 03, 2005)

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