Homemade Lychee Syrup Recipes
HOMEMADE LYCHEE SYRUP
This homemade lychee syrup is so easy to make and tastes delicious when poured over pancakes or ice cream or used as a cordial.
Provided by S Jones
Categories Condiment
Time 30m
Number Of Ingredients 3
Steps:
- Add the water and sugar to a saucepan.
- Bring the mixture to a simmer over medium heat.
- Add in the lychees, gently stirring and pressing on the fruit.
- Let the syrup reduce and thicken. Stir occasionally until the mixture will lightly coat the back of a spoon. It will have a similar consistency to that of maple syrup.
- Cool slightly, then pour through a sieve into a clean glass jar. The lychee chunks can be eaten or discarded.
- Use to flavour drinks or as a topping for desserts.
- Store this syrup in the fridge for up to one week.
REFRESHING LYCHEE & LIME SORBET
Turn a can of lychees into a no-fat fragrant dessert. A perfect ending to many meals
Provided by Jane Hornby
Categories Dessert, Dinner, Treat
Time 15m
Number Of Ingredients 4
Steps:
- Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
- Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring - don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
- Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.
Nutrition Facts : Calories 137 calories, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
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