Lychee Sorbet
Lychee Sorbet
Ingredients
- 1 can 19 oz (540 ml) lychees
- 2 tablespoons (30 ml) light corn syrup
- 1 egg white
- 1 tablespoon (15 ml) Cointreau or Triple Sec (optional)
Instructions
- Drain the lychees, keeping half the juice. Check that all the lychees are pitted.
- Place the reserved juice and lychees in a glass dish and freeze for about 3 hours.
- Using a metal spatula, transfer the frozen lychee mixture in a food processor. Process until everything is crumbly. Add the remaining ingredients and blend until mixture is smooth and takes a bit of volume. Serve immediately or store in an airtight container in the freezer.
Lychee Sorbet