Dessert

lychee lushness

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When I found lychees in my fruit store this week, I didn’t hesitate to grab two punnets and put them straight into my trolley. Not to worry that I have never used lychees in a dish, let alone tasted them.
Those funny spiney shells and hues of rose gradiating into gold, I had already visualised the photography before I had come up with a flavour.

What sweet little nuggets they turned out to be, ‘sweet’ being the operative word. I finished the first punnet off myself and used the second to make a sorbet.
I got the inspiration for this sorbet, not from the weather outside (which is of course bleak), but from a beautiful bunch of antique roses I was given this week. The delicate flavours of lychee, rose and elderflower made a perfect combination.

This recipe was a winner as a sorbet, but I cant help but think how great it would be as a cocktail… vodka anyone?

lychee, elderflower and rosewater sorbet

  • 1 cup lychee flesh
  • 1/2 cup elderflower syrup (sugar-free if you can make it yourself)
  • 2 cups coconut water
  • 1/4 cup maple syrup or brown rice syrup
  • juice of 1 lemon
  • 1 teaspoon rosewater
  • pinch of himalayan salt

Put all ingredients in a blender and blitz. Strain twice through a fine sieve to remove the lychee fibres.

Place mix in your ice cream maker and blend until thick. Transfer to a plastic container and freeze for at least four hours.

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2-2 copy

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