Desserts & Baking

Litchi jelly and home-made sorbet

30 minutes, plus setting time
5 minutes
Wine/Spirit Pairing
Vergelegen Vin de Florence 2008

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  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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