Strawberry Lychee Sorbet
Prep time
Cook time
Total time
A light and refreshing sorbet made with lychees and fresh strawberries.
Recipe type: Dessert
Serves: 1.5 liters
  • 1 cup (220g) caster sugar
  • ½ cup (125ml) water
  • 500g strawberries, hulled and halved
  • 2 565g cans lychees in syrup, drained
  • 2 tablespoons lime juice
  1. Place the sugar and water in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 1 minute. Set aside to cool completely.
  2. Place the strawberries and lychees in a food processor and process until smooth. Place the puree in a large bowl with the sugar and lime juice and stir to combine. If desired, strain the mixture through a fine sieve to remove strawberry seeds and any larger pieces of the lychees - this may require you to use the back of a spoon to help push the mixture through the sieve.
  3. Pour mixture into an ice cream maker and churn according to the manufacturer's instructions until the sorbet is just firm. Spoon the sorbet into 3 2-cup capacity (500ml) jars (or whatever you would normally put your homemade ice cream or sorbet in) and place in the freezer for 2-3 hours or until frozen.
Recipe by sweetest kitchen at