Lychee sorbet from Wild Weed Pie: A Lifetime of Recipes by Janni Kyritsis and Roberta Muir
Combine lychee purée with Sugar Syrup and lime juice to taste (about 2 teaspoons). Churn in an ice-cream machine and freeze. Pineapple sorbet can be made using the same method.
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Ingredients
- strained lime juice, to taste
- 300 ml Sugar Syrup
- 750 g strained lychee purée (from about 1.5 kg whole lychees)
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