Ingredients
- Grated rind and juice of 3 limes
- 75 grams Caster sugar, (3oz)
- 3 tablespoons Clear honey
- 500 grams Lychees, peeled and stoned (1lb)
Make it step by step
- Place the lime rind and juice in a saucepan with the sugar and honey. Stir over a moderate heat until the sugar has dissolved.
- Place the lychees and lime syrup in a blender and blend until smooth.
- Pour the mixture into an ice cream maker and process following the manufacturers guidelines. Alternatively, pour into a freezer-proof container and freeze for 2-3 hours, stirring every 1/2 - 1 hour to break up the ice crystals.
- Remove from the freezer 30 minutes before serving.
- Notes For an exciting twist to the recipe, add 1-2 red chillies with most of the seeds removed to the lychees before blending for a delicious heat to the sorbet.
- NOTES: An ideal aperitif, dessert or palate cleanser to be served between courses for a special occasion.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.