Homemade lychee sorbet is a refreshing and fruity dessert that is easy to make and is the perfect way to cool off on a hot summer day. Our gluten-free recipe uses just three ingredients – canned lychees in syrup, 1 lime and some sugar. It really couldn’t be easier.
If lychees aren’t your thing, you can easily swap the canned lychees for the equivalent canned weight of your favourite fruit. This recipe is also delicious with canned mango and pineapple. Or combine the two for a tropical treat.
Looking for more sweet gluten-free recipes to help keep you cool this summer? Our Iced Tea Popsicles and Strawberry Coconut Popsicles taste as good as they are pretty. Or for something really different we suggested this Banana and Avocado Nice-Cream and for a delicious cake/icecream combo you can’t go past Becky Excell’s Raspberry Ripple Arctic Roll.
Lychee Sorbet
Ingredients
- 600 g canned lychees in syrup
- 1 lime juice and zest
- ¼ cup caster sugar
Instructions
- Place ingredients in a blender and blitz until combined and smooth. Transfer mixture to a freezer safe container, cover and chill for 8 hours (or overnight).
- An hour before serving, remove from freezer and quickly pulse in a blender to break up ice. Return to container and freeze for an hour or until the sorbet can be scooped. Serve immediately.
