Lychee Raspberry Sorbet

This lychee raspberry sorbet is a refreshing and tangy treat that is perfect for a hot summer day. The lychees add a unique floral flavor, while the raspberries add a touch of sweetness and tartness. The maple syrup and lime juice help to balance out the flavors and give the sorbet a smooth and creamy texture.

I first had lychee raspberry sorbet at a Thai restaurant in New York City. I was immediately hooked on the unique flavor combination, and I knew I had to recreate it at home. After a few tries, I finally came up with a recipe that I was happy with. I have been making this sorbet for years now, and it is always a hit with my friends and family.

Prep time: 10 | Cook time: 0 | Serves: 2

Ingredients

• 1 cup fresh lychees, peeled and pitted
• 1 cup fresh raspberries
• 2 tablespoons maple syrup
• 2 tablespoons lime juice
• 1/4 cup water

Instructions

1. Combine the lychees, raspberries, maple syrup, lime juice, and water in a blender.
2. Puree until smooth.
3. Pour the mixture into a freezer-safe container.
4. Freeze for at least 4 hours, or overnight.
5. Serve scoops of sorbet in chilled glasses or bowls.

Why It Works

• The combination of lychees and raspberries is a perfect balance of sweet and tart.
• The maple syrup adds a touch of sweetness and helps to balance out the flavors.
• The lime juice adds a touch of tartness and helps to brighten up the flavors.
• The water helps to thin out the sorbet and give it a smooth and creamy texture.