Raspberry-lychee sorbet is a surprising combination that marries the tangy freshness of raspberries with the slightly floral sweetness of lychee. This sorbet is ideal for adding an exotic touch to your desserts.
Ingredients :
- 200g of fresh or frozen raspberries
- 200g of lychees (fresh or canned, pitted)
- 2 tablespoons of agave syrup (or adjust to your taste)
- 1 tablespoon of lemon juice (optional)
- 80 ml of water
- 1 small pinch of salt (optional)
Preparation :
- Prepare the fruit.
If you're using fresh lychees, pit and peel them. If you're using canned lychees, drain them well. If the raspberries are frozen, let them thaw slightly. - Blend the ingredients.
In a blender, add the raspberries, lychees, water, agave syrup, lemon juice, and a pinch of salt. Blend well until smooth and homogeneous. - Pour into the Ninja Creami container.
Transfer the mixture into the Ninja Creami container, being careful not to exceed the MAX FILL . Then place the container in the freezer for 24 hours . - Churn with the Sorbet program.
After 24 hours of freezing, insert the container into the Ninja Creami and select the "Sorbet" . In just a few minutes, you'll have a light, exotic, fruity sorbet. - Respin Tip:
If the texture is too firm after the first cycle, use the "Respin" and add approximately 30 ml of liquid (such as water or a little more lychee juice) to adjust the texture.
My Personal Tip:
Serve this sorbet with a few fresh raspberries and pieces of lychee for an extra touch of indulgence. A drizzle of honey or some toasted slivered almonds can also add a crunchy touch to enhance the overall flavor!
This raspberry-lychee sorbet is a refined and refreshing dessert, perfect for surprising your guests with a blend of fruity and exotic flavors. With Ninja Creami, you'll get a silky-smooth texture every time. A pure delight!
