Ingredients
Method
- 800 g canned litchis, drained
- 1 cup sugar syrup (see cook’s note)
- 2 t rose-water
- 4 fresh litchis, for serving
Method
Ingredients
In a blender, purée the litchi flesh with the sugar syrup until smooth. Transfer to an ice-cream machine and churn according to the manufacturer’s instructions.
Once set, blend a few scoops of the sorbet with the rose-water, then divide between four glasses. Garnish each with a partially peeled fresh litchi and serve.
Cook’s note: To make the sugar syrup, bring 1 cup water and 1 cup sugar to the boil. Allow to boil for 4 minutes, stirring to dissolve the sugar. Cool and store in a sealed container in the refrigerator.
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