Go Back
A crystal dessert bowl filled with three scoops of homemade lychee sorbet, garnished with fresh mint leaves and surrounded by whole and peeled lychees on a white marble surface.
Print Pin

Lychee Sorbet

This Lychee Sorbet is a light, refreshing frozen dessert with a delicate floral flavor and smooth texture. Made with canned lychees in syrup, fresh lime juice, and a touch of sugar, it's an easy tropical treat that requires just a handful of ingredients. The sweet, fragrant lychee flavor shines through in every scoop, making it perfect for hot summer days, dinner parties, or whenever you're craving something cool and fruity.
Course Dessert, Frozen Dessert
Cuisine American, Asian-inspired, Tropical
Keyword canned lychee recipe, dairy free sorbet, easy frozen dessert, easy lychee sorbet, floral fruit sorbet, frozen lychee dessert, fruit sorbet recipe, homemade lychee sorbet, homemade sorbet recipe, lychee dessert, lychee frozen treat, lychee ice dessert, lychee lovers dessert, lychee sorbet, no bake dessert, refreshing lychee recipe, refreshing summer dessert, summer sorbet recipe, tropical fruit dessert, tropical sorbet
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time and Freeze Time 5 hours
Total Time 5 hours 15 minutes
Servings 6 servings
Calories 110kcal
Cost $6 for entire recipe

Equipment

  • Blender
  • Fine-Mesh Sieve (optional)
  • Mixing bowl
  • Ice cream maker
  • Rubber spatula
  • Freezer-safe container
  • Measuring cups and spoons

Ingredients

  • 2 20-ounce cans lychees in syrup
  • 1/4 cup reserved lychee syrup
  • 2 tablespoons fresh lime juice
  • 3 tablespoons granulated sugar
  • 1 pinch salt

Instructions

  • Drain the lychees and reserve 1/4 cup of the syrup.
  • Add the lychees, reserved syrup, lime juice, sugar, and salt to a blender.
  • Blend until completely smooth.
  • Strain through a fine-mesh sieve for the smoothest texture.
  • Refrigerate the mixture for 1 hour until thoroughly chilled.
  • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, about 20–25 minutes.
  • Transfer the sorbet to a freezer-safe container and smooth the top.
  • Freeze for 3–4 hours, or until firm enough to scoop.
  • Let sit at room temperature for 5 minutes before serving.

Notes

Use Canned Lychees in Syrup

For the best flavor and texture, use canned lychees packed in syrup rather than juice. The syrup adds sweetness and helps create a smoother sorbet consistency.

Chill Before Churning

Chilling the lychee mixture before churning helps the sorbet freeze faster and develop a smoother, less icy texture.

Taste Before Freezing

The sweetness of canned lychees can vary by brand. Taste the blended mixture before chilling and add an extra tablespoon of sugar if needed.

Strain for a Silky Texture

Passing the puree through a fine-mesh sieve removes any fibrous bits and creates a smoother, more elegant sorbet.

Let It Soften Before Serving

Sorbet freezes quite firm. Let it sit at room temperature for 5 to 10 minutes before scooping for the best texture.

Make It Extra Tropical

Add ½ cup of coconut milk for a creamy coconut-lychee variation, or blend in a handful of mango chunks for a fruity tropical twist.

Storage Tips

Store the sorbet in an airtight container in the freezer for up to 2 weeks. Press a piece of plastic wrap directly onto the surface before sealing to help prevent ice crystals from forming.

Garnish Ideas

Serve with fresh lychees, lime zest, mint leaves, toasted coconut, or a few fresh berries for an extra-special presentation.