This is such an easy recipe but so so tasty. An absolute must for a hot sunny day. You can prepare way in advance and store in the refrigerator. Lychee was one of my favorite fruits growing up. I remember sneaking into the kitchen and stealing some whenever I could because if I waited till after dinner I would have to share with my siblings :S.
Its obviously seasonal and I didn’t find fresh lychees in the market today, but I did find myself a can. I was initially gonna make this recipe with mango but I have to satiate my craving for this tropical fruit today so here goes!
- 18 Fresh/canned lychees peeled and deseeded
- ½ cup heavy whipping cream
- 2 tablespoon rose water
- 5 tablespoon coconut milk
- 2 tablespoons brown sugar
- 1 lime
Add the lychees and brown sugar in a food processor and blitz for a minute. The sugar should dissolve. I am not such a sweet tooth so I prefer less sugar. Feel free to add more if you like it sweeter. Set aside. Now add the heavy whipping cream and the rose water to the food processor and blitz until the cream is quite stiff. Add the cream to the lychee puree and slowly stir to mix well. Place in freezer for 6-8 hours.
Scoop out in a bowl or cone. Garnish by scraping some of the skin of the lime on the top and serve.