Rock it! Muscaris feinherb

Ingredients

• 400 gLychees (peeled and pitted or canned)
• 30 gpowdered sugar
• 1 tbsplemon juice
• 0,5 tsprose water
• 150 gfresh raspberries
• 4 sprigsfresh mint for decoration

Preparation

1. 1Place the lychees together with the powdered sugar, lemon juice, and rose water into a blender.
2. 2Purée the mixture until very smooth and homogeneous.
3. 3Pour the purée into an ice cream maker and allow it to firm up (alternatively, freeze in a shallow dish for about 4 hours, stirring vigorously with a fork every 30 minutes).
4. 4In the meantime, gently wash and pat dry the raspberries.
5. 5Distribute the finished sorbet into bowls or glasses using an ice cream scoop.
6. 6Garnish with fresh raspberries, decorate with mint leaves, and serve immediately.