The Raspberry-Lychee sorbet is an amazing combination that marries the tangy freshness of raspberries with the slightly floral sweetness of the Lychee. This sorbet is ideal for a touch of exoticism in your desserts.
Ingredients :
- 200 g fresh or frozen raspberries
- 200 g of lychees (costs or canned, pitted)
- 2 tablespoons agave syrup (or adjust to taste)
- 1 tablespoon lemon juice (optional)
- 80 ml of water
- 1 small pinch of salt (optional)
Preparation :
- Prepare the fruits
if you use fresh lychees, find them and peel them. If you use canned lychees, drain them well. If the raspberries are frozen, let them thaw slightly. - Mixes ingredients
in a blender, adds raspberries, lychees, water, agave syrup, lemon juice and a small pinch of salt. Mix well until you get a smooth and homogeneous texture. - Pour into the Ninja Creami container
transfers the preparation in the Ninja Creami container, taking care not to exceed the Max Fill . Then place the container in the freezer for 24 hours . - Turbine with the Sorbet program
After 24 hours of freezing, inserts the container in the Ninja Creami and selects the "Sorbet" . In a few minutes, you will get a fruity, light and exotic sorbet. - Respin tip
If the texture is too firm after the first cycle, uses the "Respin" and adds about 30 ml of liquid (like water or a little more Lychee juice) to adjust the texture.
My Personal Tip:
Save this sorbet with a few fresh raspberries and pieces of lychees for even more delicacy. A net of honey or grilled tapered almonds can also add a crunchy touch to sublimate everything!
This raspberry-lychee sorbet is a refined and refreshing dessert, perfect for surprising your guests with a mixture of fruity and exotic flavors. With the Ninja Creami, you will get a silky texture each time. A pure treat!
