Lychee Champagne Sorbet

An easy-to-follow dessert that adds sparkle to the holidays.

  • 4 cups lychees
  • ¼ cup lychee syrup
  • ½ cup water
  • ½ cup sugar
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 cups champagne or sparkling wine
  1. In a small saucepan, combine the water and sugar. Heat on medium until sugar dissolves. Raise the heat and boil the syrup for 3 minutes. Set aside and cool.
  2. Puree the lychees and lychee syrup in a blender until smooth. Pour the mixture into a bowl.
  3. Add the syrup, lemon juice and champagne to the puree. Stir well. Cover and chill for at least 1 hour.
  4. Pour the mixture into the bowl of an ice cream maker and freeze by churning for 20-25 minutes or according to instructions.
  5. Transfer the sorbet to a container and store in freezer to harden for at least 4 hours before serving.

PREP TIME: 6 hours
COOKING TIME: 5 minutes

Make sorbet one day in advance of serving. Freeze the bowl of an ice cream maker for at least one day before making the sorbet.

PHOTO: Riccardo Cellere

Chef Antonio Park has been busy.

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