Lychee is a small fruit popular in China, with creamy white flesh and a delicate flavor that's slightly floral. Use lychee juice as part of the base for this ice.
Yield: Serves 5 (serving size: 1/2 cup)
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Amount per serving
- Calories: 84
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.2g
- Carbohydrate: 22.3g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 60mg
- Calcium: 4mg
- 1 cup lychee juice
- 1/3 cup sugar
- 1/8 teaspoon coarse sea salt
- 1 tablespoon dried lavender
- 1/2 teaspoon grated lemon rind (from 1 lemon)
- 1/2 cup fresh lemon juice (about 4 lemons)
- 2 tablespoons water
- 1/4 peeled cucumber (about 4 ounces), cut into large chunks
- 1. Combine first 3 ingredients in a small saucepan. Bring to a boil. Stir in lavender. Remove from heat; cover and steep 30 minutes.
- 2. Pour lychee mixture through a sieve into a medium bowl. Discard solids. Stir in lemon rind and lemon juice. Place bowl in a large ice-filled bowl for 5 minutes or until cool, stirring occasionally.
- 3. Place 2 tablespoons water and cucumber in a blender; process until smooth. Stir into lychee mixture.
- 4. Pour mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 1 hour). Scrape with a fork, crushing any lumps. Freeze, scraping with a fork every 30 minutes, 1 1/2 hours, or until completely frozen.
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