Creating a refreshing Sorbet has been on my ‘must make’ list for the loooooongest time. In April last year I attended the Round the Table bloggers event in Christchurch and met a lovely young lady named Jen. After returning home and visiting as many of the fellow attendees blogs as possible, I scoured Jen’s visually stunning blog Utterly in Love for hours. Whilst there, I stumbled upon a recipe for Lychee Sorbet. I haven’t been able to remove the thought of it from my brain since. I knew I wanted to make a variation of this version and add in other Summer fruits to complement the delicate flavour of the Lychee.
It’s taken almost a year, but I have FINALLY made my first Sorbet and I’m more than thrilled with the result. My kids & husband all love it and that’s success enough for me. I chose fruit that complemented colour-wise and were also delicate in flavour. Guava are a flavour all their own, with a texture that intrigues me and of course Strawberries are everyone’s favourite Summer fruit. I chose to use tinned Strawberries in keeping with the texture of the other fruits and used a greater ratio of Lychee to the other two fruits to ensure I didn’t mask their delicate flavour.
Using my KitchenAid Icecream bowl attachment makes making frozen desserts easy as can be, but you can use any Icecream maker to create this. Just be sure to follow your manufacturing instructions for the churning.
- 1 cup (220g) caster sugar
- ½ cup (125ml) water
- 1 x 410g tin strawberries, drained
- 2 x 565g tins lychees in syrup, drained
- 1 x 410g tin guavas in syrup, drained
- 2 tablespoons lime juice
- Place the sugar and water in a small saucepan over low heat and stir until the sugar is completely dissolved.
- Increase heat to high, bring to the boil and boil for 1 minute. Set aside to cool completely.
- Meanwhile, place the lychees, strawberries and guavas in a food processor and blitz until smooth. Strain this mixture over a large bowl, using the back of a spoon in tandem with a rubber spatula. I use the spoon to push the mixture through the sieve, and the spatula on the underside of the sieve to assist the removal of all the liquid that has come through the sieve.
- Because guava contain rock hard seeds, it is essential you don't skip this step! It's also nice to eliminate some of the strawberry seeds to ensure the final product is smooth.
- When cool, add the sugar syrup mix and lime juice to the pureed fruit bowl. Stir to combine well.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until the sorbet is just firm. Spoon the sorbet into an old icecream container, or whatever you store your homemade icecream/sorbet in and place in the freezer for 2-3 hours or until frozen.
- You can replace any of the fruit in this combination with alternative flavours according to your palate. You could switch out the lychees and guava for tinned peaches and increase the volume of tinned strawberries. Simply ensure you keep the ratios of fruit to sugar syrup the same.