Winter who? At this point hybernation mode should be almost over, and we should start readying ourselves for a wonderfully flowery spring and a deliciously warm and crispy summer. What a better way to do that than by making our own home made lychee and lime sorbet, and better start practising soon enough to have it perfected to out taste by warm up season.
This is a rather simple recipe that (not including freezing time) should take about 10 - 15 minutes all together.
For a serving of 6 you'll be needing:
- 3 cans of lychees in syrup (400g each)
- 50 gr caster sugar
- 1 egg white (optional: it will make it more creamy)
- 2 lime zest
- Juice of 1 lime
And as for other materials, all we'll need will be a pan, a food processor and a 1 L freezer-friendly container.
- Drain 2 of the cans of lychees. Pour the syrup in the pan with the sugar and dissolve it all over gentle heat, then let it boil for about 1 minute.
- Chop the drained lychees with the food processor, then add the lime juice and the syrup mix while still on. When all mixed pour into the 1 L container and leave in the freezer for about 6 hours, or until solid.
- When solid, bring it out and break the mix, return it to the food processor. Add the egg white (optional) and the zest from 1 lime. Once mixed again, pour back into the container and into the freezer, overnight.
- Serve in scoops and decorate with the leeches from the last can and the remaining lime zest.
Tip: If you want to spice it up a little bit, add a splash of Champagne right before serving. It will be the cherry on top for the perfect dinner party.
All you have left to do is invite some friends over, make some lychee martinis
and enjoy each other's company!
Labels: food, home made sorbet, icecream, lychee & lime sorbet, recipes