Strawberry and Lychee Sorbet

21st.Century.Chef's picture

Jun. 08, 2011


Canned lychee in syrup 14 Ounce (1 Can, 425 Gram)
Caster sugar 6 Ounce (175 Gram)
Water 4 Fluid Ounce (125 Milliliter)
Strawberries 1 1⁄2 Pound , hulled (750 Gram)
Lemon juice 1 Tablespoon



1) In a saucepan, strain the lychee juice and then halve the lychees and add the flesh to the pan.

2) Heat gently for about 5 minutes and then puree in a blender until smooth.

3) In a pan, gently heat the sugar and water until the sugar dissolves. Allow to boil and simmer for about 3 minutes. Turn off the heat and keep aside to cool.

4) Puree the hulled strawberries and the lemon juice in a blender, adding the cooled sugar syrup while blending. Sieve and stir into the lychees.

5) In a plastic container, pour the mixture and freeze for about 1 hour. Remove and beat the mixture, then freeze again until set.


6) Slightly soften the sorbet and serve in scoops.

Recipe Summary

Difficulty Level: Easy
Preparation Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: 25 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1311Calories from Fat 17

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat 0.1 g0.5%

Trans Fat 0 g


Sodium 73.1 mg3.05%

Total Carbohydrates 316 g105.4%

Dietary Fiber 13.67 g55%

Sugars 243.4 g

Protein 5 g9.2%

Vitamin A 1.7% Vitamin C 678.4%

Calcium 11% Iron 15.5%

*Based on a 2000 Calorie diet