Skip to main content

Lychee and Coconut Sorbet


June is clearly a month with a problem of plenty. All the good fruits - cherries, apricots, peaches, lychees and green almonds - descend in the markets at approximately the same time. And don't forget all the different varieties of mangoes. Every time I go to fruit market from end of May to early July, I bring back way too much fruit. It's only when I am unpacking the bags at home that I realise there is no way I could eat that much fruit before it spoils.

I've found multiple ways to solve the problems that arise out of my over enthusiastic fruit shopping. I eat fruits instead of meals. I share. And I cook it into pies and crumbles and jam. But one fruit does not take well to cooking. Lychees have such delicate flavour that any heat will completely destroy it. So when I got back yesterday with yet another fruit haul, I decided to covert some of the lychees into a no-cook sorbet.

The most difficult part of this recipe is getting the flesh off the lychees. But you don't need to be neat here since it will all get blended anyway. Rest of it is just mixing and churning. Super easy!

Ingredients
2 dozen lychees
200 ml coconut milk
3 tbsp honey
1 tbsp rum
Juice of 1 lime (the small indian lime, that gives about a tsp of juice)

Peel the lychees and separate the flesh from the seed. Put the deseeded lychees in a blender along with all the other ingredients. Rum is optional but it does give a softer ice cream.

Taste the mix, adding more honey or lime juice to suit your preference. Remember that ice cream gets less sweet as it freezes so the mixture in the blender should be a tad sweeter than you like.

Pour the mix into a container and chill for 2-3 hours. Then churn in your ice cream machine and put back in the freezer to set for a couple of hours before digging in.

Comments

Popular posts from this blog

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…