Sorbet Selection Recipe

Make simple syrup

Combine 1 cup sugar and 1 cup water in a small saucepan. Heat gently, stirring, until sugar is completely dissolved. Cool to room temperature.

Put raspberries in a blender or food processor and purée until smooth. For a seed-free sorbet, press purée through a fine-mesh sieve into a bowl, using a spatula to extract as much liquid as possible.

Stir the cooled simple syrup, lemon juice, rose water and a pinch of salt into the raspberry purée. Taste and adjust rose water (be cautious — it should be subtle). Chill mixture thoroughly in the refrigerator, at least 2 hours, until cold.

Once chilled, churn in an ice cream maker according to manufacturer instructions until soft-set (typically 20–30 minutes). Transfer to a shallow container and freeze at least 2 hours to firm up before serving. If not using an ice cream maker, spread mixture in a shallow metal pan and freeze, stirring vigorously every 30 minutes for 2–3 hours to break up ice crystals.

Dissolve sugar

In a small saucepan combine 1 cup water and 3 tablespoons sugar. Warm over medium heat, stirring until sugar dissolves. Remove from heat and cool to room temperature.

Whisk the cooled sugar syrup into the coconut milk along with lime juice, vanilla and a pinch of salt until fully combined. Taste and adjust sweetness or lime to balance richness.

Chill mixture thoroughly (at least 2 hours). Churn in an ice cream maker according to manufacturer instructions until soft-set (about 20–30 minutes). Transfer to a container and freeze 2–3 hours until scoopable. For no-ice-cream-maker method: freeze in a shallow pan and whisk every 30 minutes to keep texture smooth.

Infuse lemongrass

In a saucepan combine 1 cup water and 1 cup sugar with the bruised lemongrass stalks (or paste). Bring to a gentle simmer and cook 5 minutes to infuse. Remove from heat and let steep 15 minutes. Strain out lemongrass and cool syrup to room temperature.

Stir the lemon juice, lemon zest and a pinch of salt into the cooled lemongrass syrup. Chill thoroughly (at least 2 hours).

Churn in an ice cream maker until soft-set (20–30 minutes). Freeze in a shallow container for 2–3 hours before serving. Alternatively, freeze in a pan and stir every 30 minutes until set for a no-churn method.

Prepare lychee purée

Reserve 1/2 cup syrup from canned lychees. Combine the drained lychee fruit, reserved syrup, 1/2 cup water, 1/4 cup sugar and lime juice in a blender and purée until smooth.

Taste the purée and add the optional 1/4 tsp rose water if you want a floral lift. Add a pinch of salt to enhance flavors. If mixture is too sweet, add a little more lime juice; if too tart, add a tablespoon of water or syrup.

Chill the purée thoroughly, then churn in an ice cream maker until soft-set (about 20 minutes). Transfer to a container and freeze 1–2 hours until firm. For no-machine method, freeze in a shallow pan and stir every 30 minutes until frozen and smooth.