Raspberry-Lychee Sorbet
Lovely elegant sorbet combining raspberry and lychee, finished with a touch of rose flavour. The smooth consistency of the sorbet is best achieved by using the Crop’s raspberry and lychee puree portions.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| frozen lychee puree | 500g |
| frozen raspberry puree | 500g |
| water | 1450ml |
| sugar | 700g |
| dextrose | 100g |
| rosewater | 150g |
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Mix the water with the sugar and dextrose and bring to a boil.
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Mix the puree portions with the rose water and the cooled sugar syrup.
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Mix everything together and pour into the ice cream maker. Serve immediately.
