Lychee Cream Ice

Ingredients

• 800 g lychees
• 80 g sugar
• 1 Lime (juice)
• 150 ml coconut cream
• mint (for garnish)

Instructions

1. 1.

   Peel the lychees and separate the flesh from the pit. Set aside 4 pieces for garnish, puree the rest and strain through a fine sieve. Boil the sugar with the lime juice and 100 ml water. Let cool and stir in the coconut cream into the fruit purée. Pour into a shallow metal bowl and freeze until creamy, at least 3 hours, stirring vigorously every 20 minutes.

2. 2.

   Serve the sorbet in bowls garnished with the remaining lychees and mint.