Lychee Sorbet — lychee sorbet
Lychee sorbet is a delicate floral sorbet made from fresh or tinned lychees: the fruit's gentle rose-perfume note translates beautifully into a frozen scoop. It is canonical in Asian and modern Western restaurants.
i. Origin & history
Lychee is native to southern China. The sorbet form is a Western adaptation that puts the fruit's perfume centre stage.
ii. Ingredients
Makes 6 servings · scroll the side panel to adjust
- 500 g lychee flesh (peeled, pitted; or tinned, drained)
- 100 g sugar
- 150 ml water
- Juice of 1 lime
- 1 tsp rose water (optional)
- Pinch salt
iii. Method
- Purée lychee with sugar, water and salt.
- Strain.
- Stir in lime juice and rose water. Chill 2 hours.
- Churn until thick. Freeze 3 hours.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Lychee martini sorbet adds vodka. Lychee rose sorbet emphasises rose. Lychee mint sorbet adds fresh mint.
vi. Common questions
What is lychee sorbet?
Lychee Sorbet is lychee sorbet, from north american cuisine. It is canonical in Asian and modern Western restaurants
Where is lychee sorbet from?
Lychee Sorbet is from the north american dessert tradition; the recipe and history are detailed above.
How long does lychee sorbet keep?
See the storage note in the Quick facts panel: 2 weeks frozen.