I’m not sure I could pick a favourite fruit, there are so many delicious things out there, but if you pressed me, lychees would be a serious contender. Once I start on a bowl of the pretty, pink fruits I am wholly unable to stop until every last one is gone, until I have sticky juice running down my arms and dripping from my elbows. Such is my lychee-love, my mum and husband give me a bag of them for Christmas every year and no matter how toe-curlingly expensive they are, if they’re in stock, I buy them. So it is something of a miracle that I managed to hold off eating some long enough to blitz and freeze them into sorbet.
I was blown away by the depth of flavour in this sorbet, it’s floral and sweet with a citrus edge and a heady perfume. When not devouring it by the bowl full I’ve been mixing it with lemonade for gorgeous summer slushies. I thoroughly recommend you give it a go while the sun is still shining!
Adapted from BBC Good Food
- 2 x 400g tins of lychees in syrup
- 30g sugar
- juice of 1 lime
- 60ml lychee liqueur (I used Soho) or vodka*
Drain the syrup from one of the tins of lychees and heat. Add the sugar and stir to dissolve. Pour in the syrup from the other tin and chill.
In a blender or food processor blitz the lychees with the lime juice until smooth. Stir into the chilled syrup, add the liqueur and pour into a freezer-proof tub.
After 5 hours the sorbet should be almost frozen but still slushy. Tip it into he food processor and blend until smooth. Pour back into the tub and freeze for another few hours until solid (it should stay scoopable).
Alternately, use an ice cream maker following the manufacturer’s instructions.
*The alcohol content stops the sorbet freezing solid, if you don’t want to use alcohol you could replace it with 1 egg white (see original recipe).