lychee lushness


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.


2-2 copy

One thought on “lychee lushness

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s