Go Back
+ servings

Strawberry Lychee Sorbet

A light and refreshing sorbet made with lychees and fresh strawberries.
No ratings yet
Print Pin
Course: Dessert
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 .5 liters
Author: Donna Hay magazine


  • 1 cup 220g caster sugar
  • ½ cup 125ml water
  • 500 g strawberries hulled and halved
  • 2 565 g cans lychees in syrup drained
  • 2 tablespoons lime juice


  • Place the sugar and water in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 1 minute. Set aside to cool completely.
  • Place the strawberries and lychees in a food processor and process until smooth. Place the puree in a large bowl with the sugar and lime juice and stir to combine. If desired, strain the mixture through a fine sieve to remove strawberry seeds and any larger pieces of the lychees - this may require you to use the back of a spoon to help push the mixture through the sieve.
  • Pour mixture into an ice cream maker and churn according to the manufacturer's instructions until the sorbet is just firm. Spoon the sorbet into 3 2-cup capacity (500ml) jars (or whatever you would normally put your homemade ice cream or sorbet in) and place in the freezer for 2-3 hours or until frozen.