I can’t remember ever making a New Year’s resolution, except one year when I vowed to eat more caviar. Or was it truffles? Whatever it was, I didn’t do very well. I’m going to try another resolution right now – a summer resolution, if you will, to make one batch of homemade ice cream or sorbet a week until September. I may miss a week here or there, but I promise to do my best. I made this lychee sorbet last week for the awesome BBQ we went to on Sunday. It’s almost the same recipe I used for many years at the Central Park Boathouse. Lychees are one of the tastiest and most refreshing fruits, and the good thing about this recipe is that there is very little besides the lychee juice to dilute the flavor. I use lychee puree that I order wholesale, but if you can find a lychee juice with about 10% sugar it should work fine.
Lychee Sorbet (makes almost one quart)
1/2 cup sugar
6 Tablespoons water
3 cups lychee puree, or lychee juice (about 10% sugar)
Heat the sugar and water together in a saucepan just enough to dissolve the sugar. Remove from the heat and stir in the lychee juice. Process in your ice cream maker until frozen, transfer to a container and freeze in the freezer for several hours before serving.