Buko Lychee Sorbet is a delicious frozen treat made with lychees and young coconut. It’s easy to make with only four ingredients and a refreshing way to cool off on hot summer days.
It’s officially summer here in my neck of the woods, and if you’re familiar with Texas weather, you know it can be brutal. Only a few days in, and we’re already on an excessive heat advisory with temperatures above 100 F most days.
Thank goodness for buko lychee sorbet to help me cool off and refresh! This tropical sorbet was one treat my mom made for us often when we were growing up, and I’ve continued the delicious tradition by keeping a tub in our freezer ready to enjoy, especially in warmer months.
Ingredients you’ll need
Buko lychee is super easy to make with only four ingredients.
- Young coconut– locally known as buko. Choose ones with meaty but tender flesh for the best results.
- Coconut water/juice– reserve from the buko
- Canned lychees– use one packed in light syrup or juice, not heavy syrup, which contains a good amount of sugar that can make the sorbet overly sweet and keep it from freezing properly.
- Sugar– adds sweetness and helps with a softer texture by lowering the freezing point.
Buko lychee sorbet prep steps
Making this sorbet can’t be more straightforward than mixing all ingredients in a large bowl, transferring it to an airtight container, and freezing for a few hours until frozen. The hardest part is the wait!
Quick Tip
Want it richer and creamier? Replace part of the coconut juice with coconut cream or kakang gata.
Serving suggestions
- Buko lychee sorbet makes a refreshing after-meal palate cleanser or dessert. Leave it in the refrigerator for about 20 to 30 minutes and scoop it into dessert bowls. Garnish with mint leaves, if desired, and serve!
- If you prefer a drink, thoroughly defrost the sorbet in the refrigerator and enjoy it as a perfectly chilled buko lychee juice drink!
- You can also process the frozen sorbet in a blender or food processor until blended.
Storage instructions
Store in an airtight container and freeze for up to a month, before the sorbet starts to become overly icy.
