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Lychees in vanilla bean & kaffir lime syrup
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Indulge in tropical lime lychee mango sorbet on a beach getaway.
Ingredients:
  • 250ml (1 cup) water
  • 55g (1/4 cup) caster sugar
  • 1 vanilla bean, split lengthways
  • 4 makrut lime leaves, torn
  • 30 lychees (about 480g), peeled
  • 2 makrut lime leaves, finely shredded, extra
  • 500g mango sorbet
Instructions:
  • In a small saucepan, gently melt the sugar in water over medium-low heat, stirring occasionally, for about 3 minutes or until the sugar fully dissolves.
  • Scrape vanilla seeds into the syrup with lime leaves using a small sharp knife. Bring to a boil over high heat, then simmer on medium-high for 10 minutes until thick. Strain into a bowl, discard the vanilla bean, and chill in the fridge for 1 hour before using.
  • Stir in the lychees and extra lime leaves until well coated. Serve the lychees, syrup, and sorbet evenly among serving bowls.

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