Lychee Raspberry Sorbet

This lychee raspberry sorbet is the perfect summer treat. It's light, refreshing, and full of flavor. The lychees and raspberries give the sorbet a beautiful pink color, and the honey or maple syrup adds a touch of sweetness. You can make this sorbet in just a few minutes with a blender and an ice cream maker.

I first had lychee raspberry sorbet at a Vietnamese restaurant in San Francisco. I was immediately hooked on the sweet, tart, and refreshing flavor. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this sorbet ever since, and it's always a hit with my friends and family.

Prep time: 10 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup fresh lychees, peeled and pitted
• 1 cup fresh raspberries
• 1/4 cup honey or maple syrup
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions

1. Combine all ingredients in a blender and blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
3. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours before serving.

Why It Works

• The combination of lychees and raspberries creates a unique and delicious flavor.
• The honey or maple syrup adds a touch of sweetness, but you can adjust the amount to your liking.
• The lemon juice adds a bit of acidity, which helps to balance out the sweetness of the lychees and raspberries.
• The sorbet is made with just a few simple ingredients, so it's easy to make and customize.