Strawberry-Lychee Sorbet
- Level: Easy
- Yield: about 1 quart of ice cream
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 90
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 21
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 43
- Total: 2 hr 30 min (plus 4 hr freezing)
- Active: 35 min
Ingredients
1 20-ounce can lychees in syrup, drained, liquid reserved (about 1 1/2 cups)
2 pounds strawberries, hulled
1 cup sugar
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Directions
- 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.
- 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.
- 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.