You Only Need A Few Ingredients To Make This Buko Lychee Sherbet

Check out the step-by-step video here!

Looking for a simple but delicious sweet treat you can whip up on hot days when you need something ice-cold to refresh you in the afternoon? We’ve got just the thing: buko lychee sherbet! Facebook page Mortar and Pastry, which is run by a homebaker and food vlogger, has a handy step-by-step recipe guide to help you make it. The base for the sherbet only needs four ingredients and you can easily pick up everything you need for the whole recipe at your local grocery. Ready to get started?

Here’s what you’ll need:

For the buko sherbet base

  • 4 cups fresh buko juice
  • 1 cup sugar
  • 1 cup (250 ml) all-purpose cream
  • 1 cup (250 ml) evaporated milk

For the lychee jelly

  • 4 cups water
  • 1/2 cup sugar
  • 1 pack (25 grams) lychee flavored gulaman

For the final sherbet mix

  • Shredded buko meat
  • Canned lychee, drained

Here’s how to make it:

First, mix together buko juice and sugar and stir until dissolved. Then, mix in all purpose cream and evaporated milk and stir everything together.

Your mixture should look like this once you’ve mixed everything in. This will be your sherbet base.
Photo by Facebook/Mortar And Pastry

Freeze your sherbet base until it starts to crystallize. Stir every few hours to break the ice crystals apart and prevent the mixture from solidifying. This process will prevent the liquid mixture from going rock-solid and give it a light texture later on.

Next, time to make your lychee jelly. Use a pack of lychee-flavored gulaman and make it according to package directions.

For this packet, Mortar and Pastry used 4 cups of water and 1/2 cup of sugar along with the gulaman mixture.
Photo by Facebook/Mortar And Pastry

Once you’re done making the gulaman mixture, transfer into a glass dish and let it cool completely until it sets. Once it sets, shred the jelly into thin strips. Mortar and Pastry used a string-type vegetable peeler (often used for zucchinis) to do so.

Your lychee jelly should look like this when you’re done.
Photo by Facebook/Mortar And Pastry

Now you’re ready to mix everything together.



First, take your now-frozen sherbet base out of the freezer and use a large spoon to break it into a soft, crushed-ice like texture. If you religiously broke the ice crystals every few hours while it was freezing, the mixture should break easily.

Here’s what the sherbet base will look like.
Photo by Facebook/Mortar And Pastry

Add shredded buko meat, a drained can of lychee, and the lychee jelly to your mixture and stir everything together.

You’re almost done!
Photo by Facebook/Mortar And Pastry

And that’s it; now you can serve and enjoy! It’s the perfect light, pick-me-up treat for a hot day.


Recommended Videos

You can check out Mortar and Pastry’s full video below:


Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!

Got your own version of the classic dishes? Pa-share naman! Get your recipe published on by submitting your recipe here!

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