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Lychee sorbet with spiced blackberries


  • 32 lychees
  • 125ml (1/2 cup) water
  • 2 tablespoons caster sugar


  • 125ml (1/2 cup) water
  • 55g (1/4 cup) caster sugar
  • 2 star anise
  • 250g blackberries


  • Step 1 - To make the lychee sorbet, peel and deseed the lychees over a bowl, reserving any juice. Place the lychee flesh and any reserved juice in the bowl of a food processor or in a blender and process until smooth. Pass the puree through a sieve into a bowl and use a wooden spoon to press firmly to extract all the liquid. Discard the pulp.
  • Step 2 - Combine the water and sugar in a small saucepan and stir over medium heat until sugar dissolves. Add to strained lychee puree and stir to combine. Pour into a shallow freezerproof container and place in the freezer for 3-4 hours or until set.
  • Step 3 - Use a metal spoon to roughly break up frozen mixture and then quickly transfer to the bowl of a food processor. Process until smooth and the mixture is a soft "icy" texture. Transfer the mixture immediately back to the container and cover with a lid or foil. Return to the freezer for 3 hours or until fully frozen.
  • Step 4 - To make the spiced blackberries, combine the water, sugar and star anise in a small saucepan. Stir occasionally over medium heat until the sugar dissolves. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Place the blackberries in a heatproof bowl, pour the hot syrup over and set aside for 15 minutes or until cooled to room temperature.
  • Step 5 - To serve, spoon the spiced blackberries into serving glasses or bowls. Drizzle over some of the blackberry syrup and top with a scoop of the lychee sorbet. Serve immediately.

Recipe Ingredient

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