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Thirst Quenching Lychee Sorbet

There's nothing quite like a sorbet that cleanses the palate and extremely refreshing.


This recipe is super easy to make, we created this on one of our menus for MKR New Zealand. It was a terrible time in the kitchen (only behind the scenes will know), with one of the blenders breaking and a very tight kitchen space we were given. But we won't let that terrible time take away how refreshing this recipe is.


WE DEFINITELY recommend you invest in an ice cream machine. It's so awesome to be able to make your own fresh ice cream - no fillers, no emulsifiers or extra sugar that's been added.

Serves: 6

Ingredients



1 Can of Lychee

1 Tbsp lime juice

1 lime for zest

Pinch of salt

1 Cup water

1 Cup sugar


Optional 1 Cleaned egg


Garnish

Mint leaves

Lime zest

Lychee fruit


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1. Make sure your Ice Cream maker has been in the freezer for 24 hours prior.


2. Pour 1 can of lychee into a blender and blitz until smooth. Sieve the mixture to remove any clumps.


3. To make sugar syrup which is equal parts water and sugar, place water and sugar in a saucepan on medium heat. Stir occasionally until fully dissolved and let it come to a boil. Once it has boiled, turn off heat and transfer to a bowl to let it cool.


NOTE/TIP to make sure your sorbet will set right. In a 1 litre jug (or any deep dish bowl/jug), place the Lychee mixture in. This is where you need your cleaned egg to test out the sugar levels if your sorbet will set right. Place the egg into the jug (make sure the egg isn’t touching/sitting on the bottom). Pour your sugar syrup until the egg pops up on the surface (roughly around a 3 cm diameter circle). Usually we find the sugar syrup you have just made is the right sugar ratio for this recipe. If you are making bigger batches, then follow this method to make sure your sugar ratio is correct.


4. Add in your lime juice and stir with some lime zest.


5. Transfer to a container and let it chill for 2 hours.


6. Transfer to Ice cream machine and follow your manufacturer’s instructions.


7. Leave for 4 hours or overnight.





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