Try this Lychee Sorbet recipe, or contribute your own.
Suggest a better descriptionIN A BLENDER, puree the lychee fruit. Add the sugar and orange juice and freeze according to the ice-cream makers instructions. Puree the raspberries in a blender. Strain into a small bowl through the fine-mesh strainer. Mix in the sugar. Refrigerate until ready to use. To serve, make a pool of raspberry sauce on a small plate and add the sorbet in the center.
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Serving Size: 1 Serving (443g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 615 | ||
Calories from Fat: 4 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.7mg | 0 % | |
Potassium 106.2mg | 3 % | |
Total Carbohydrate 157.9g | 46 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 153.8g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 615
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