A beautiful gluten and dairy-free treat that is sweetened with the syrup from the flavorful lychees.
By Christina Soong-Kroeger
One of the things I really like about this recipe is that you don’t have to faff around with sugar syrups because I use the canned lychees that come in a sugar syrup. So it’s just a matter of blending up the handful of ingredients and then freezing them. Easy right?
Christina publishes The Hungry Australian - a collection of recipes, reviews and stories about food - and is a regular contributor to Sumptuous. Her writing has appeared in the China Daily and That’s Shanghai while her photography regularly appears on Foodgawker, Tasteologie and Photograzing. After eating her way around Shanghai, London, Hong Kong, Leeds and Melbourne, she now calls Adelaide, South Australia, home again.