Since it is too hot in Mumbai, we avoid going out in the daytime. The kids have just two days left for the summer vacation to begin. When they come home in the late afternoon, they are quite exhausted. I generally give them plenty of liquids to keep them hydrated. For instance, they have coconut water every day. On days when they fancy something more, I make them a nice glass of homemade juice. I recently made this Coconut-Litchi-Rose Sherbet, which was simply delicious! The recipe is a very easy one: you just need to blend the ingredients well and serve the sherbet chilled!
The Coconut-Litchi-Rose Sherbet recipe uses both coconut water and tender coconut pulp. But make sure that the coconut flesh is soft enough. Condensed milk really elevates the drink to the next level. However, if you want to make this recipe lactose-free, then just replace condensed milk with half the quantity of sugar. In that case, use 200 g of tender coconut pulp.
By the way, I am going to make a nice North-Indian style Lemon pickle soon. If you are already following my Instagram and Facebook stories, you would know the details already. Till then enjoy this chilled glass of pure bliss.
Servings: 2 small glasses
- 12 Litchi (peeled and seeds removed)
- 200 ml Coconut water
- 150 g Tender coconut pulp
- 6 tsp Condensed milk
(For a lactose-free version, you can replace condensed milk with 3 tsp plain sugar, but in that case, use a total of 200 g tender coconut pulp.)
- 2 tsp Rose syrup
- 2 Crushed ice cubes
- Make a smooth paste of litchi, coconut pulp and condensed milk. Add the coconut water, crushed ice cubes and rose syrup and blend well, until smooth and creamy. Serve chilled.