Lychees make me feel like I’m on holidays… and, I very nearly am on holidays. Heading to Vietnam and Cambodia for five glorious weeks 🙂 but back to lychees which have such a subtle yet distinctive flavour. Fresh is always best but it can be hard work, peeling and removing the seeds. This recipe works just as well with canned lychees.
- Two 520 g cans of lychees in syrup
- 125 grams of castor sugar
- juice of one lime
- one small piece of ginger (optional)
Drain the lychee syrup into a saucepan and put the lychees into your food processor. Add the lime juice, the sugar and the piece of ginger (if using) to the saucepan and put on the stovetop. Stir until sugar dissolves and bring to the boil for a few minutes. Turn the heat down and let simmer for five minutes or so. Take off the heat and let cool completely.
Meanwhile, process the lychees until all the big lumps are gone. You’ll be left with some smaller bits of lychee which I quite like (they add a bit texture). Pop this into the fridge to keep cool while waiting for your sugar syrup mixture to cool.
Once syrup is cooled, add to your lychee mixture and process again so it’s well combined.
Pop the whole lot into your ice cream machine to churn or alternatively place mixture into a shallow dish in the freezer until frozen.
I told you it was easy!