Lychee Sorbet
Exotic fresh lychee sorbet with raspberry coulis. Sweet floral lychee gets a bright orange juice boost, then freezes silky-smooth in your ice cream maker.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
This is the sorbet that makes people stop mid-spoonful and ask what they’re tasting. Fresh lychees (peeled and pitted, yes it’s worth the effort) purée into a perfumed base that’s somewhere between melon and rose water, but better than both.
A splash of fresh orange juice brightens the sweetness without overpowering those delicate lychee notes. Your ice cream maker churns it into scoopable heaven that’s lighter than ice cream but more interesting than basic fruit sorbet.
The raspberry sauce adds a tart, jewel-toned contrast that makes this look as stunning as it tastes. Pool it on the plate, nestle a scoop of sorbet in the center, and watch your guests swoon.
Pro Tips
- Fresh lychees are essential (canned lychees in syrup will make this cloyingly sweet and lack floral notes)
- Chill your ice cream maker bowl for at least 24 hours before churning for best texture
- Strain the raspberry purée through a fine-mesh strainer to remove all those tiny seeds
- Make the raspberry sauce ahead and keep it cold so it doesn’t melt the sorbet when serving
- Taste the lychee base before freezing and adjust sugar if your fruit is especially sweet or tart
Ingredients
Directions
IN A BLENDER, purée the lychee fruit.
Add the sugar and orange juice and freeze according to the ice-cream maker’s instructions.
Purée the raspberries in a blender.
Strain into a small bowl through the fine-mesh strainer.
Mix in the sugar. Refrigerate until ready to use. To serve, make a pool of raspberry sauce on a small plate and add the sorbet in the center.
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