Lychee Sorbet
ice cream maker recipe
Yield
4 servingsPrep
15 minCook
?Ready
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lychee
fresh fruit, peeled and pitted |
* |
| ¾ | cup |
sugar
|
|
| ¼ | cup |
orange juice
fresh |
|
| Raspberry sauce | |||
| 2 | cups |
raspberries
fresh |
|
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lychee
fresh fruit, peeled and pitted |
* |
| 177 | ml |
sugar
|
|
| 59 | ml |
orange juice
fresh |
|
| Raspberry sauce | |||
| 473 | ml |
raspberries
fresh |
|
| 59 | ml |
sugar
|
|
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.
