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.