Lychee is one of the most finest fruit from South East Asia. Unlike anything else, it tastes like perfume and floral. It is delicious eaten alone, used in fruit salads or used in beverage etc.
I decided to make lychee sorbet, which served at the restaurant I work for last week. The crisp refreshing taste was a perfect ending to the meal. This recipe was inspired by Pierre Herme's lychee & rose ganache.
- 3 cans (20 oz. each) lychee in heavy syrup
- 40 oz. lychee juice
- 16 oz. sugar
- 4 oz. lemon juice
- 2 tbs. rose water
- 8 oz. corn syrup
- 2 sheets gelatin
Note : As a general rule, 3 sheets gelatin (1/4 oz.) = 2 1/4 ts. granules (1/4 oz.) = 1 envelope (1/4 oz.) sets 2 1/2 cups liquid.
1. Bloom the gelatin in cold water and drain.
2. Drain the lychees, reserve the syrup. Puree the lychees in a blender.
3. Combine lychee juice, sugar and corn syrup, bring to a boil. Remove from heat.
4. Add bloomed gelatin, stir to dissolve.
5. Add the lychee puree, lemon juice and rose water.
6. Cool it down before spinning in ice-cream maker.