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.

Recipe by Oxmoor House May 2013

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Oxmoor House

Recipe Summary

Yield:
Serves 5 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a small saucepan. Bring to a boil. Stir in lavender. Remove from heat; cover and steep 30 minutes.

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  • 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.

  • Place 2 tablespoons water and cucumber in a blender; process until smooth. Stir into lychee mixture.

  • 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.

Source

Cooking Light Chill

Nutrition Facts

84 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.2g; carbohydrates 22.3g; fiber 0.2g; cholesterol 0mg; iron 0mg; sodium 60mg; calcium 4mg.
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