Rock it! Muscaris off-dry

Ingredients

• 250 gLychees (canned, drained weight)
• 100 mlLychee syrup (from the can)
• 2 tbspLime juice
• 250 gFresh strawberries
• 1 tbspPowdered sugar
• 1 handfulFresh mint
• 2 dropsRose water

Preparation

1. 1Thoroughly drain the lychees, reserving 100 ml of the syrup from the can.
2. 2Puree the fruit together with the reserved syrup, lime juice, and the two drops of rose water until very smooth.
3. 3Freeze the mixture in an ice cream maker until creamy, or alternatively, place in a shallow container in the freezer for about 4 hours, stirring vigorously every 30 minutes.
4. 4In the meantime, wash the strawberries, remove the stems, and slice them thinly.
5. 5Wash the mint, shake dry, pluck the leaves, and cut into fine strips.
6. 6Toss the strawberries with the mint and powdered sugar and let marinate at room temperature for about 10 minutes.
7. 7Scoop the finished sorbet into serving bowls and garnish with the marinated strawberries.