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?
- 2 x 20 ounce (567 grams) cans lychees in syrup
- 2 raspberries
- 500 ml 100% coconut water
- ½ teaspoon rosewater
- 1 tablespoon dried rose petals (food grade)
- 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
- Add coconut water and rosewater and mix to combine.
- Place mixture into an ice cream maker and follow directions before pouring into a freezer-proof container and freezing for 5-6 hours.
- 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.
- To serve, scoop into small bowls or sturdy cupcake wrappers and garnish with rose petals.
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.