Lychee Sorbet Recipe

Lychee Sorbet Recipes

Ingredients :

500g canned lychees

125g granulated sugar

2 tbsp lemon

2 egg whites

thinly pared rind of 1 lime, to decorate

Method :
  1. Drain the lychees juice (300ml) with cold water, stir with sugar, boil, simmer 10 minutes.

  2. Remove from heat, chill.

  3. Puree the lychees in a food processor, mix the puree with sugar syrup and lemon.

  4. Pour the mixture into a freezer proof container, freeze 60-120 minutes, until nearly frozen.

  5. Whisk the egg whites in a clean, dry bowl until fairly stiff.

  6. Cut the frozen lychee mixture into small pieces and work in food processor to break down the crystals.

  7. Transfer to a bowl and quickly fold in the whisked egg white.

  8. Pour into a freezer proof container and freeze for 2-3 hours until firm.

  9. Transfer the sorbet to the refrigerator 15 minutes before serving to soften.

  10. Plunge the pared lime rind into a saucepan of boiling water and blanch for 2 minutes.

  11. Drain, refresh and pat dry.

  12. Cut into thin strips and serve sprinkled over the sorbet.

Serves 5

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