how to make litchi juice recipe

Lychee Sorbet Recipe

During the summer months lychee sorbet is refreshing, unusual, exotic and digestive. Did you know that lychees or litchis or Chinese grapes is rich in potassium, magnesium, phosphorus, calcium and helps blood purification? Enjoy it in sorbet format, which is a great digestive after a heavy lunch or dinner! The only pain is to peel these delicious fruits, but the advice is to get help from the man of the house and I assure you that you will definitely be rewarded with an attractive taste of this sorbet!

Lychee is a tropical fruit tree native to China and now cultivated in many parts of the world. The lychee has a history of cultivation going back as far as 2000 BC according to records in China. There are many stories of the fruit's use as a delicacy in the Chinese Imperial Court. In the 1st century, fresh lychees were in such demand at the Imperial Court, that a special courier service with fast horses would bring the fresh fruit. It was first described and introduced to the west in 1782.

Lychee Sorbet Recipe

Prep Time: 5 mins ♥ Cook Time: 15 mins

Ingredients

1 egg white
1 carambola
1 cup sugar
500 gm lychees

Recipe Method:

Peel of the lychee and take out the hard seeds and then crush them in a blender until smooth. Boil 1 cup water and add sugar and simmer the syrup until the sugar is completely melted. Let the mixture cool.

Pour the mixture over the lychee puree. Pour the mixture into ice cream maker and prepare the sorbet following the directions of the appliance.

Beat an egg white until stiff and 10 minutes before it is ready, add it to the sorbet. Let it prepare in the ice cream maker for 10 minutes.

Transfer the sorbet into glasses, then put it in the freezer for an hour. Serve sprinkled with a decorated with slices of carambola.

About

Kalyan is an avid traveler, photographer, travel writer, blogger, influencer, brand ambassador, product tester and reviewer, gadget freak, movie critic, and a die-hard foodie. He is in the blogging space since 2006, and his written articles and photographs have been featured in leading magazines and online spaces on luxury travel, fine dining, blogs, wine, and culture. His posts in the social media have a strong organic reach and engagement. This blog gets around half a million visitors annually.

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Kalyan is open to FAM trips, travel writing, product reviews, whiskey and wine tasting, as also photography work for brands, tourism boards, hotels, resorts, restaurants, publications, guidebooks, travel supplements, coffee table books, websites, and blogs.

Kalyan's reviews have been published in notable magazines like Femina and popular books by leading authors. His photographs and articles have also been featured by the National Geographic, The Huffington Post, and World Bank. He has worked with leading brands as an influencer like HTC, Godrej, ITC, Asus, Flipkart, Kotak, Dell, Ola, Britannia, Dabur, MakeMyTrip, PayTM, Tropicana, Asian Paints and many others. He is also a Google Local Guide, Google Places Photo contributor, Google Translator, and Google Trusted Tester.

Kalyan is a traveler who loves routes outside the traditional circuits and believes (with good reason) to discover real gems just away from the crowds of tourists in the queue. Kalyan has ridden elephants through the jungles of Kaziranga, explored the mysteries of Bhutan, sailed to Andaman & Nicobar Islands, sipped his way through the Dal Lake in Srinagar, shared the night under the stars in Shimla, followed footsteps of Shah Jahan though Agra, communed with nature as the sun rose over the Kanchenjunga from Tiger Hill, found his center on the summit of the Rocky Hilltop of Darjeeling, and soaked up an exquisite sunset over the seas of Bay of Bengal. He always looks for WOW moments around the world among the local people, cuisine or across the streets to share with travel freaks everywhere.

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