Strawberry-Lychee Sorbet

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  • Level: Easy
  • Total: 2 hr 30 min (plus 4 hr freezing)
  • Active: 35 min
  • Yield: about 1 quart of ice cream
This colorful sorbet balances the sweet, tart and floral flavors of lychee and strawberries. The key is reducing the syrup from the canned lychees to concentrate its intense sweet flavor. Blended with the lychees and strawberries, then churned in an ice cream maker, the result is a brilliantly red, refreshing dessert.



  1. Put the lychee liquid in a small saucepan and bring to a simmer over medium heat. Reduce the heat to medium low and simmer until reduced to a syrupy consistency (about 1/2 cup), 8 to 12 minutes. Let cool completely.
  2. Combine the lychees, strawberries, sugar, lemon juice, salt and cooled lychee syrup in a blender or food processor. Puree until smooth, then strain through a fine-mesh sieve into a metal bowl; you should have about 5 cups. Refrigerate until cold, at least 1 hour.
  3. Churn in an ice cream maker according to the manufacturer’s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.