This Lychee & Rose Water Sorbet is a refreshing and fragrant treat perfect for hot summer days. The delicate flavor of lychee combines beautifully with the floral notes of rose water, creating a delightful frozen dessert.
Ingredients: 500g lychee, peeled and deseeded. 100g granulated sugar. 120ml water. 2 tablespoons rose water.
Instructions: Using a blender, blend the lychee until it is smooth. Over medium heat, mix sugar and water in a saucepan. Add sugar and stir until it melts. This will make a syrup. Take the syrup off the heat and let it cool down. Combine the lychee puree, the syrup that has been cooled, and the rose water. Put the mix into an ice cream maker and churn it according to the directions on the machine until it's frozen and smooth. Put the sorbet in a container that can go in the freezer. Freeze it for at least 4 hours before serving.
Prep Time: 20 minutes
Cook Time: 10 minutes
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