05 January 2012

Remarkable transformation

Who would have thought that this delicate little strawberry flower (any many more just like it), could one day become a most delicious strawberry and lychee sorbet.
This comes from the latest issue of Donna Hay magazine and is the perfect accompaniment to warm summer weather. Strawberry & Lychee Sorbet 1 cup caster sugar 1/2 cup of water 500 gms of strawberries hulled and halved 2 x 565 gms cans of lychees (drained) 2 tbs lime juice Place sugar and water in a saucepan over a low heat and stir until the sugar is dissolved. Bring to boil and boil for one minute. Set aside to cool completely. Place the strawberries and lychees in a food processor and process until smooth. Place the puree in a bowl and add the sugar syrup and lime juice and stir to combine. Pour mixture into an ice-cream maker and churn. Place in freezer for 2 to 3 hours or until frozen.

1 comment:

Marjie Russell said...

Yummy!!! You are a very clever cook! Presentation 100% too! Well done!