Ginger-flavoured Lychee Sorbet


60g rock sugar and 100ml water (if using fresh lychees instead of canned ones)
450g fresh lychees, or a 450g canned lychees
1 tbsp of grated fresh ginger root


Make a syrup, if using fresh lychees, by dissolving the rock sugar in boiling water, then leave to cool. Peel the fresh lychees and remove the stones. Place the lychee and ginger in a food processor or blender with the syrup, or juice from the can, and process to a smooth puree.

Pour the puree into a freezer-proof container, and place in the freezer for about two hours, or until almost set.

Break up the iced mixture and beat until smooth. Return mixture to the freezer for 30 to 45 minutes to set solid before serving.

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