Simple Litchi Sorbet
A light, refreshing sorbet that lets the unique, floral flavor of fresh litchi shine through, enhanced by a hint of lime. This two-ingredient (plus optional sweetener) treat is dairy-free and incredibly easy to make.
For 3 servings
Prepare the litchis: Carefully peel each litchi and remove the central pit. Ensure no pieces of pit or skin remain. You should have approximately 2 cups of litchi flesh.
Freeze the litchis: Arrange the peeled and pitted litchi flesh in a single layer on a parchment-lined baking sheet or shallow dish. Freeze for at least 4-6 hours, or preferably overnight, until completely solid.
Blend the sorbet base: Transfer the frozen litchi pieces to a robust food processor. Add the fresh lime juice and 1 tablespoon of granulated sugar, if using. Start with 2 tablespoons of cold water.
Process until smooth: Pulse the mixture initially, then process continuously, scraping down the sides of the food processor bowl as needed. If the mixture is too thick to blend, add the remaining 2 tablespoons of cold water, one tablespoon at a time, until a smooth, creamy sorbet consistency is achieved.
Adjust and serve: Taste the sorbet and add more sugar if desired, blending again briefly to incorporate. Serve immediately for a soft-serve consistency, or transfer to an airtight container and freeze for 1-2 hours for a firmer, scoopable sorbet.
For firmer sorbet: If refreezing, allow the sorbet to sit at room temperature for 5-10 minutes before scooping to soften slightly.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe litchis: The riper the litchi, the sweeter and more fragrant your sorbet will be, potentially reducing the need for added sugar.
- 2Don't over-blend: Blend just until smooth. Over-blending can introduce too much air and melt the sorbet, making it less firm.
- 3Chill your serving bowls: For an extra refreshing experience, chill your serving bowls or glasses in the freezer for 15-20 minutes before serving the sorbet.
- 4Food processor vs. blender: A food processor generally works better for sorbet due to its wider base and stronger blades, which can handle frozen fruit more effectively than most blenders.
Adapt it for your goals.
Ginger-Lime Litchi Sorbet
Add 1/2 inch of peeled fresh ginger, finely grated, to the food processor along with the litchis and lime juice for a subtle spicy kick.
Rosewater Litchi SorbetRosewater Litchi Sorbet
Stir in 1/2 tsp of food-grade rosewater after blending for an even more floral and aromatic dessert. Adjust to taste as rosewater can be potent.
Litchi Mint SorbetLitchi-Mint Sorbet
Add 5-6 fresh mint leaves to the food processor with the litchis for a cooling, herbaceous twist.
Why this is on our healthy list.
Rich in Vitamin C
Litchis are an excellent source of Vitamin C, which is crucial for immune function, skin health, and acts as a powerful antioxidant.
Good Source of Antioxidants
Beyond Vitamin C, litchis contain other beneficial antioxidants like polyphenols, which help combat oxidative stress in the body.
Hydrating and Low Calorie
Being primarily water, litchi sorbet is a hydrating and relatively low-calorie dessert option, perfect for a light, refreshing treat.
Frequently asked questions
While fresh litchis are highly recommended for the best flavor and texture, you can use canned litchis. Drain them very well and pat dry before freezing. You might need less or no added sugar, as canned litchis are often packed in syrup.
