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.
oh this is just too good to NOT try! love this flavour combo!
this looks amazing, reminding me of the impending summer!