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
1 egg white
1 cup sugar
500 gm lychees
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.