Lychee And Lemongrass Sorbet Recipes

Steps:

• Process lychees and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
• Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.

Steps:

• Drain the lychee syrup into a small pan. Cut the lemongrass into thirds and bruise with the back of a chef's knife. Add the lemongrass to the lychee syrup and bring to a boil over medium-high heat. Reduce the heat and simmer for 2 minutes. Remove from the heat and cool to room temperature. Strain and store in the refrigerator until ready to use.
• Puree the lychees in a blender or food processor. Add the strained lemongrass-lychee syrup and blend a few seconds more.
• Fill one-third of a Champagne flute with the puree mixture and top off with Champagne. Garnish with a small strawberry.

Steps:

• 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.

Steps:

• Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
• Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring - don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
• Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.

Steps:

• Drain the lychees, reserving the syrup. Puree the lychees with 1/4 cup reserved syrup in a blender or food processor until smooth, about 20 seconds, Pour through a sieve, scraping with a whisk or wooden spoon to push as much of the fruit through as you can. Set aside.
• Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely. Raise heat and boil the syrup 1 minute. Remove from the heat.
• In a medium mixing bowl lightly beat the egg whites with a whisk or an electric beater util foamy, about 10 seconds. Slowly beat in the hot sugar syrup. Continue to beat until the meringue cools down slightly. Add the lychee puree. Cover and refrigerate until cold or overnight. The mixture will have foam on top, but will incorporate into the sorbet when it freezes.
• Stir the chilled mixture, then freeze in your ice cream machine according to the manufactures instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet transfer to a freezer safe container, and freeze at least 2 hours.