Refreshing Lychee Sorbet
If you need a simple, refreshing frozen dessert this summer, this lychee sorbet is for you. Made with just 4 simple ingredients, this sorbet will be one of the easiest desserts you’ll ever make. In this post, learn how to make this sorbet with and without an ice cream maker.
I love a good refreshing dessert during warmer months. Most of the time, I want some sort of ice cream, but when I want something lighter, I turn to sorbets. Ever since making my first sorbet recipe with mangos last year, I’ve been making sorbets at home on the regular. Recently, I made this amazing lychee sorbet utilizing fresh lychee, and it was so good I just had to share the recipe.
Using canned vs fresh lychee
The most important ingredient in this recipe is of course the lychee. You can use either fresh or canned lychee for this recipe, but I personally prefer fresh lychee. The lychee flavor is a lot lighter and more refreshing compared to canned lychee. But fresh lychee is harder to find, so if canned lychee is all you can find, definitely use that!
How to make lychee sorbet at home
How to make lychee sorbet without an ice cream maker
The no-churn method is the shorter simpler method, but in my opinion, the results are not the same. First, freeze the lychee flesh overnight. The next day, combine frozen lychee with 3 tbsp of honey and 1/4 tsp of salt. You can also substitute the simple syrup in the recipe for the honey. Blend until smooth and serve!
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Get the Recipe:
Refreshing Lychee Sorbet
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 4 cups lychee flesh, 2 lbs whole lychee
- ¼ tsp salt
Instructions
- Combine 1 cup of granulated sugar and 1 cup of water in a sauce pan. Mix and heat until the sugar melts. Pour simple syrup into a freezer safe bowl and let it cool for 1 hour.
- While the simple syrup is cooling, remove the shells and seeds from 4 cups of lychee flesh (~2 lbs of whole lychee). Add lychee flesh to a blender.
- Pour simple syrup over the blender. Sprinkle ¼ tsp of salt into the mixture and blend until the lychee is broken down.
- Pour lychee mixture into an ice cream maker and churn until a soft sorbet forms (15-20 minutes).
- Serve right away or if you would like a more frozen sorbet, put in the freezer to freeze at least 3 hours. I like to do it overnight.
Notes
- For the no churn method, refer to the blog post.
- Store this sorbet in the freezer for up to 3 months.