Dessert: China – Guangdong – 荔枝雪葩 ➤ Lìzhī xuěpá (Lychee sorbet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 3 hrs

Total 3 hrs 20 min

Ingredients

- 2 cups (300 g) lychee meat, peeled and pitted (fresh or canned, drained)
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (180 ml) water
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 ml) vodka or light rum (optional; helps texture)
- 1/8 tsp (0.6 ml) salt
- Fresh mint leaves, for serving

Instructions

1. In a small saucepan, combine the sugar and water. Heat over medium, stirring until the sugar dissolves; bring just to a simmer, then remove from heat and let cool to room temperature to make a simple syrup.
2. If using fresh lychees, peel and pit them. If using canned, drain well. Place the lychee meat in a blender or food processor and add the cooled simple syrup, lime juice, vodka (if using), and salt.
3. Puree until completely smooth. Taste and adjust: add a bit more lime for brightness or a tablespoon of sugar syrup if you prefer it sweeter.
4. Chill the lychee mixture in the refrigerator until very cold, at least 1 hour.
5. For an ice-cream maker: churn the cold mixture according to the manufacturer's instructions until it reaches a soft-sorbet consistency (about 20–30 minutes). Transfer to a shallow airtight container and freeze 2–4 hours to firm.
6. For no ice-cream maker: pour the mixture into a shallow metal or glass pan and freeze. Every 30–40 minutes, remove and vigorously stir or whisk to break up ice crystals; repeat until evenly frozen and smooth (3–4 cycles, total 2–3 hours).
7. Before serving, let the sorbet sit at room temperature 5 minutes to soften slightly for easier scooping. Serve in chilled bowls or glasses, garnished with fresh mint leaves.