Lychee Champagne Sorbet
4 cups lychees
¼ cup lychee syrup
½ cup water
½ cup sugar
1 tablespoon lemon juice, freshly squeezed
2 cups champagne or sparkling wine
In a small saucepan, combine the water and sugar. Heat on medium until sugar dissolves. Raise the heat and boil the syrup for 3 minutes. Set aside and cool.
Puree the lychees and lychee syrup in a blender until smooth. Pour the mixture into a bowl.
Add the syrup, lemon juice and champagne to the puree. Stir well. Cover and chill for at least 1 hour.
Pour the mixture into the bowl of an ice cream maker and freeze by churning for 20-25 minutes or according to instructions.
Transfer the sorbet to a container and store in freezer to harden for at least 4 hours before serving.
Pairs Well With
An easy-to-follow dessert that adds sparkle to the holidays.