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Lychee and Rosewater Sorbet

Lychee and Rosewater Sorbet

A beautiful gluten and dairy-free treat that is sweetened with the syrup from the flavorful lychees.
By Christina Soong-Kroeger
Lychee and Rosewater Sorbet
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?

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Lychee and Rosewater Sorbet

Lychee and Rosewater Sorbet

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  • Author: Christina Soong-Kroeger
  • Yield: 1.5 Liters 1x


To get the beautiful pink colour I used two raspberries. I used fresh raspberries but frozen ones — available all year around — would be fine, too.


  • 2 x 20 ounce (567 grams) cans lychees in syrup
  • 2 raspberries
  • 500 ml 100% coconut water
  • 1/2 teaspoon rosewater
  • 1 tablespoon dried rose petals (food grade)


  1. Blend lychees in their syrup and raspberries until as smooth as possible. You can strain it if you like but I don’t think it’s necessary
  2. Add coconut water and rosewater and mix to combine.
  3. Place mixture into an ice cream maker and follow directions before pouring into a freezer-proof container and freezing for 5-6 hours.
  4. Alternatively, pour mixture into freezer proof container and freeze. After 30 minutes use a fork to scrape the frozen edges into the middle and then put back into the freezer. Repeat the fork action twice more at 30 minute intervals before leaving to freeze 5-6 hours or overnight.
  5. To serve, scoop into small bowls or sturdy cupcake wrappers and garnish with rose petals.
  • Category: Dessert


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