Toppings like lychees and cashew brittle transform store-bought sorbet into a tropical dessert.
Photography: Jean Cazals
Source: Martha Stewart Living, January Winter 2006
Prep Time 5 minutes
Total Time 20 minutes
Vegetable oil, for baking sheet
1 cup sugar
1/2 cup unsweetened flaked coconut
1/2 cup cashews, toasted
1 pint coconut sorbet
1 cup drained canned lychees
Lightly oil a rimmed baking sheet; set aside. Bring sugar and 1/4 cup water to a boil in a small saucepan over high heat, stirring constantly until sugar has dissolved. Cook, without stirring, until mixture turns medium amber, washing down sides of pan with a wet pastry brush as needed to prevent crystals from forming, about 9 minutes. Remove from heat; using a fork, stir in coconut and cashews.
Using two forks, transfer small clusters (about 1 3/4 inches) of cashew mixture to prepared baking sheet; let cool completely, about 10 minutes. Coarsely chop some of the clusters; leave others whole.
Scoop sorbet into dishes; top with lychees and cashew crunch.
To toast the cashews, spread them in a single layer on a rimmed baking sheet and bake at 350 degrees, stirring occasionally, until they are fragrant and golden brown, about 10 minutes.