Description[]
Source: MALAI - POOJA BAVISHI
It is hard not to love lychees. They boast a range of flavors—sweet, tangy, and floral—and are available for such a short season that you want to savor them every minute of it. Sorbet is a perfect way to showcase this tropical fruit, as there are no ingredients such as dairy or coconut to mask its unique taste. The addition of rose water makes this frozen treat super special. Top off this sorbet with a bubbly beverage—alcoholic or not—for the most refreshing summertime drink!
Ingredients[]
- 1 ½ cups water
- 1 cup granulated cane sugar
- ⅓ cup light corn syrup
- ½ teaspoon cornstarch
- 1 cup lychee purée
- ¼ cup rose water
- 1 tablespoon fresh lemon juice
Directions[]
- In a saucepan, combine the water, sugar, corn syrup, and cornstarch and heat over medium heat, stirring constantly, until the sugar dissolves and everything is well incorporated, 3–4 minutes.
- Remove from the heat and let cool to room temperature.
- Add the lychee purée, rose water, and lemon juice to the cooled mixture and stir to combine.
- Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions.
- Serve the soft sorbet right away, or place in the freezer to freeze completely.
YIELD: MAKES 1 ½ QUARTS