It’s hot. It’s really hot. I know, I’m from Singapore and I should be used to heat worse than this right? And I should stop my whinging? Well whether I whinge or not, IT’S STILL HOT. And having been in Sydney for a few years now, I know that the hottest is still to come. So I think that it’s a good time to start making fruity frozen treats that will get us through to hot chocolate weather again.
As when I made my blood orange sorbet, the basic ratio is simple: for every cup of liquid, you add a quarter cup of sugar. So for this mixture, I used:
- 2 3/4 cups lychee juice**
- 1/4 cup fresh lemon juice
- 3/4 cup sugar
**Not lychees in syrup. I bought unsweetened lychee juice in at a small green grocer, and it was a blend of lychee and grape.
Simply mix the lychee juice and sugar in a saucepan over low heat just till the sugar dissolves. Add the lemon juice, then chill in the fridge overnight and churn according to your ice cream maker instructions.
