Lychee Sorbet

 

2 tins (20oz, each) canned lychees or 1 ¼ lb. fresh lychees flesh (peeled and deseeded)

2 tablespoons agave syrup or honey

Mint leaves for garnish (optional)

 

Combine the lychees and agave syrup or honey into a Nutribullet or food processor and blend until you get a smooth texture.

Using Ice Cream Maker: Transfer the lychees mixture into the ice cream maker and follow the instruction manual. Serve immediately when ready or transfer to a freezer proof container and freeze until ready to serve. Serve with mint leaves.

 

Without Ice Cream Maker: Transfer the lychee mixture into a freezer proof container and freeze for around 8 hours or overnight. Check occasionally with a fork to see whether consistency has been achieved. Once desired consistency is achieved, remove from freezer and serve immediately with mint leaves.

 

Yield: 4 servings

Calories: 25

Fat: 0g

Fiber: 0g