Ingredients
- 1 box of lychees (230 g fruit and juice)
- 10 g fresh ginger
- 2 tbsp maple syrup (optional)
- 1 tbsp. lime juice
- ½ lime, zested
Instructions
The day before
- eel the ginger and place in the bowl and blend for 5 sec / Speed 7.
- Place the lychees with the juice, chopped ginger, maple syrup, lime juice and lime zest in the bowl and blend for 10 sec / Speed 7 until smooth.
- Pour into an ice cube tray. Place the tray in the freezer for at least 3 hours.
On the day
- Place the lychee ice cubes in the bowl and blend for 1 min 30 sec / Speed 6 using the spatula.
- Insert the whisk and whip for 30 sec/speed 3 to obtain a thick, creamy texture. Remove the whisk. Transfer the ice cream to an airtight tin and freeze for 2-3 hours before serving.
- Serve the sorbet with fresh mint.
Recipe & Picture: Liz Sinner
