Lychee Frozen Yogurt Recipe:
It is about summer’s yet another favorite fruit, juicy sweet lychee. I picked up a good 2 kgs of the beautiful red and voluptuous fruit at the market yesterday. I’d be re-iterating when I say I love this season for its bounty of juuuicy fruits; our only consolation as we brave through the rising mercury levels.
Anyway now that the Lychee is here, living by our custom a part of it was destined to be consumed fresh on its own and another had to be infused into some recipe. The lychee recipe I am actually doing today is pretty simple and a treat for this weather, a treat that is no less than the one that we pay a fortune for at those “frozen yoghurt parlors” which have mushroomed across our city. I myself have utterly doted them until last summers but then I discovered the recipe which was a pretty simple at that. Do try this one and you would stop only after having licked up the fingers spoon, the Lychee Frozen Yogurt.
- 200 gms of whole fat yogurt
- 2 tablespoon fresh cream (I’ve used the Amul fresh cream)
- A cup full of fresh lychee, peeled and de-seeded
- 2 and ½ teaspoon castor sugar
- a pinch of saffron/keasr
- Some toasted almond flakes
- Some pomegranate seeds
- a few whole lychee with seed removed
- Crush lychee in a food processor, I do not completely blend it for I like it with the little chunks of the fruit.
- In a bowl whip together yogurt, castor sugar, cream.
- Now separate the juice from crushed lychees, approx 80-90%. You may use a regular strainer or use a white muslin cloth to wring it off.
- Add the yoghurt mix into a blender/processor, wipe off all the yogurt mix sticking on the walls of the bowl by pouring the lychee juice and then add it to the blender and churn them together.
- Now freeze this mixture for an hour.
- Add a pinch of saffron and ½ a teaspoon castor sugar to the lychee chunks, mix and just refrigerate.
- After an hour transfer the yogurt mix to the blender and whip, again freeze for 2 hours
- Now again add it to the processor and give a generous whiz, add the chunks of lychee and mix with a spoon.
- Finally fill up ice – cream bucket and freeze for 2-3 hours, scoop out and serve. Alternately simply fill the serving dish or cooler glasses like me, cover up firmly with silver foil and freeze for 3-4 hours. However, for a softer consistency it is advised to freeze for an hour, then break down the ice and beat well with a whisk, repeat the process 3-4 times before finally leaving it to freeze.
- Remove from freezer, add the toppings of your choice or the ones I’ve chosen and enjoy your lychee frozen yogurt.
Dos and Don’ts:
- As already suggested, add any topping of your choice.
- You may blend the entire lychee together with yogurt if you don’t want the chunks.
- You may prepare this in an ice cream maker if you have one, so you are saved from entire blending and re-freezing process.
- Do not add too much sugar as lychee is quite sweet on its own.
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