Lychee Sorbet with Fruit Salsa

Lychees (often spelled 'litchis') are small, delicate fruits native to China and quite common in Hawaii. This recipe uses canned lyches as they're more readily available. The Fruit Salsa is just as delicious on frozen yogurt or low-fat ice cream.


6 servings (serving size: 2/3 cup sorbet and 1/2 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 219
Caloriesfromfat 1 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1.5 g
Carbohydrate 54.2 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 11 mg
Calcium 31 mg


2 cups water
1/2 cup sugar
1 tablespoon grated peeled fresh ginger
2 (20-ounce) cans whole seedless lychees in heavy syrup, undrained
Fruit Salsa
Fresh mint sprigs (optional)


Combine the first 3 ingredients in a medium saucepan; bring to a boil. Remove from heat; strain mixture through a double-layer cheesecloth-lined sieve into a bowl. Discard solids.

Strain lychees through a colander into a bowl, reserving 1/2 cup liquid; discard remaining liquid. Combine lychees and 1/2 cup liquid in a blender, and process until smooth. Strain mixture through a double-layer cheesecloth-lined sieve into bowl over ginger mixture. Discard lychee pulp.

Pour the lychee mixture and ginger syrup into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serve sorbet with Fruit Salsa. Garnish with mint sprigs, if desired.