Lychee Sorbet
Recipe by Cara Boatswain | Photography by Brandee Meier
This homemade lychee sorbet is the perfect way to cool off on a hot summer day or to enjoy as a sweet treat anytime of year.
Prep Time 5 minutes mins
Chill 8 hours hrs
- 600 g canned lychees in syrup
- 1 lime juice and zest
- ¼ cup caster sugar
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.