This colorful sorbet balances the sweet, tart and floral flavors of lychee and strawberries. The key is reducing the syrup from the canned lychees to concentrate its intense sweet flavor. Blended with the lychees and strawberries, then churned in an ice cream maker, the result is a brilliantly red, refreshing dessert.
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 35 min |
| Yield: | about 1 quart of ice cream |
Ingredients
- 1 20-ounce can lychees in syrup, drained, liquid reserved (about 1 1/2 cups)
- 2 pounds strawberries, hulled
- 1 cup sugar
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
Instructions
- Put the lychee liquid in a small saucepan and bring to a simmer over medium heat. Reduce the heat to medium low and simmer until reduced to a syrupy consistency (about 1/2 cup), 8 to 12 minutes. Let cool completely.
- Combine the lychees, strawberries, sugar, lemon juice, salt and cooled lychee syrup in a blender or food processor. Puree until smooth, then strain through a fine-mesh sieve into a metal bowl; you should have about 5 cups. Refrigerate until cold, at least 1 hour.
- Churn in an ice cream maker according to the manufacturer’s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 90 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 21 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 43 mg |
Reviews
Worked awesome! We did not wait too long for things to be cool before putting in our ice cream maker, and it worked great! We think next time we will try without sugar as the syrup made it very sweet. Definitely recommend! (We used a vitamix to make the mixture smooth and Kitchenaide ice cream maker attachment.)