I added a bit of rum to spice it up!
1 can of lychees in syrup
220g caster sugar
500ml coconut milk
80-90 ml lime juice (it takes about 3 limes to get this much juice)
zest of 2 limes
1-2 tbs of rum- you could also use lychee liqueur to really increase the flavour!
toasted coconut for sprinkling on top
strain the lychees into a bowl and put the fruit aside
add the lychee syrup and sugar to a saucepan; bring it to a boil while stirring, then leave to simmer for 4-5 minutes. Cool in fridge or freezer till cold.
Now put the syrup, lychees, coconut milk and lime juice and zest, and rum into a food processor/blender- it made a lot of mixture so you may need to do it in 2 lots.
Whizz till well combined. I put it into a metal loaf tin lined with freezer liner; place in freezer till frozen.
Scoop it out and serve with toasted coconut.
|getting ready to whizz|
|mixture came up to the very top of the processor!|
|frozen and ready to eat|