Raspberry And Lychee Sorbet Thermomix Recipes

STRAWBERRY-LYCHEE SORBET

Steps:

• Put the lychee liquid in a small saucepan and bring to a simmer over medium heat. Reduce the heat to medium low and simmer until reduced to a syrupy consistency (about 1/2 cup), 8 to 12 minutes. Let cool completely.
• Combine the lychees, strawberries, sugar, lemon juice, salt and cooled lychee syrup in a blender or food processor. Puree until smooth, then strain through a fine-mesh sieve into a metal bowl; you should have about 5 cups. Refrigerate until cold, at least 1 hour.
• Churn in an ice cream maker according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.

RASPBERRY AND LYCHEE SORBET (THERMOMIX)

Steps:

• Mill the sugar on Speed 9 for 6 secs til you have fine icing sugar.
• Add fruit to bowl, along with egg white if using and 500g ice.
• Bring speed up to 10, use spatula to move the mixture around for up to 30 secs until the mixture moves by itself.
• Taste and check for sweetness levels and consistency to your liking, then add up to 100g more ice through the lid while on Speed 10 for up to another minute or longer. The raspberry seeds need that extra bit of time if you'd like a smoother texture.
• Eat immediately or freeze in a container, then churn once more on Speed 8 just before serving. I have tried putting the mixture back in the freezer after the second churn to keep it for a longer period without needing to process it again before eating, and that seems to work pretty well.

LYCHEE SORBET

Steps:

• Drain the lychees, reserving the syrup. Puree the lychees with 1/4 cup reserved syrup in a blender or food processor until smooth, about 20 seconds, Pour through a sieve, scraping with a whisk or wooden spoon to push as much of the fruit through as you can. Set aside.
• Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely. Raise heat and boil the syrup 1 minute. Remove from the heat.
• In a medium mixing bowl lightly beat the egg whites with a whisk or an electric beater util foamy, about 10 seconds. Slowly beat in the hot sugar syrup. Continue to beat until the meringue cools down slightly. Add the lychee puree. Cover and refrigerate until cold or overnight. The mixture will have foam on top, but will incorporate into the sorbet when it freezes.
• Stir the chilled mixture, then freeze in your ice cream machine according to the manufactures instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet transfer to a freezer safe container, and freeze at least 2 hours.

RASPBERRY SORBET

Steps:

• Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
• Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
• Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
• Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.