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.

Recipe by Cooking Light May 1998

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

219 calories; calories from fat 1%; fat 0.3g; saturated fat 0g; mono fat 0.1g; poly fat 0.1g; protein 1.5g; carbohydrates 54.2g; fiber 2.7g; cholesterol 0mg; iron 1.4mg; sodium 11mg; calcium 31mg.
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