Lychee is of those refreshing fruits that takes you to a place far far away. I only just discovered how awesome lychees are a few years ago, and can’t get enough of them; canned or fresh.
My gorgeous friend Miss A bought me an ice-cream book for Christmas last year as she knew I was getting an ice-cream maker as well. This recipe immediately caught my eye, and I finally made it for dessert when I had a few friends around for an Indian feast.
For Hamsley and I, we found it to be too sweet, but my guests LOVED it and couldn’t praise me enough for how amazing it was. They finished their serving, whilst we could barely eat half of ours! Me with an epic sweet tooth was confused but still delighted. Perhaps I’ll leave out the sugar next time, since the lychee syrup is basically enough sugar to begin with!
2 x 565g cans lychees in syrup
125g caster sugar
juice of 1 lime (or two tablespoons on plastic squeezy lime in a bottle)
1. Drain the syrup into a saucepan and put the lychees in a food processor. Add the sugar and lime juice to the saucepan. Slowly bring to the boil, stirring, until the sugar has dissolved. Simmer for 5 minutes and them remove from the heat and leave to cool.
2. Process the lychees to a smooth puree, then add the cooled syrup and process again.
3. Strain the mixture through a sieve, then pour into an ice-cream maker and churn accordingly to the manufacturer’s instructions until set (thick). If not serving straight away, pour into a suitable freezing container and freeze until hard (almost at once if making in a machine, but 5-6 hours if making by hand).
4. Bring to room temperature, 5-10 minutes before serving.