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Litchi jelly and home-made sorbet

Jelly recipes

Litchi jelly and home-made sorbet

5 minutes

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Litchi jelly and home-made sorbet

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus setting time

Cooking Time 5 minutes

Ingredients

24 ripe litchis, peeled and depipped
2 cups litchi juice
2 tots vodka
8 gelatine leaves, softened

For the sorbet

26 litchis, peeled and chopped
1 cup sugar syrup

Method

In a bowl, combine the litchis and litchi juice with the vodka. Dissolve the gelatine leaves in a little hot water and stir into the mixture. Pour into individual jelly moulds or one large mould and chill to set.

To serve, briefly dip the moulds into hot water to loosen the jelly and unmould onto plates. Top with a large scoop of icy sorbet.

To make the sorbet: In a bowl, blend the chopped litchi, sugar syrup and lemon juice until puréed. Churn in an ice-cream machine according to the manufacturer’s instructions.

Find more tips on making the perfect sorbet.

Cook’s note: To make the sugar syrup, boil 2 cups sugar and ½ cup water for 5 minutes. Cool.

Per serving: 888.1 kJ, 0.7 g protein, 0.3 g fat, 48.7 carbs