An icy summer dessert ready in 2-3 hours of freezing time. Great as a light end to a meal, or a pre-dessert dessert. And it’s Japanese schoolgirl pink which makes for a happy food stylist!!!
1 can lychees in syrup (mine were light syrup, but if you like it sweet then use the heavy syrup ones)
4 raspberries
1 Tbsp ginger juice (grate ginger, squeeze out the juice)
But all the above (including the syrup) in a blender and purée. Place in a tupperware or something flat that goes in the freezer. Let freeze, scraping every 1/2 hr or so with a fork.
I’ve found that things freeze more quickly if your freezer is not loaded down with 6 month old pasta sauce, passed date ground beef that you’ll definitely use some day, freezer burned curry leaves, and bacon scraps that you got from the butcher last year … I took this opportunity to do a bit of cool cleaning on a hot day… might your freezer enjoy a makeover too?
{ 3 comments… read them below or add one }
OMG! I absolutely love this. The color is so striking and the I never thought about pairing raspberry and lychee together. What a great idea!
I too love the idea of pairing lychee and raspberry flavours. The color is amazing! I’m making blackcurrant sorbet right now – we both have frozen desserts on the mind
this sounds great, gorgeous color