Guest Post: Strawberry Lychee Sorbet

Merry Christmas my friends, can you all believe the holiday season everyone dreams about is finally here for us ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€

I hope you are all celebrating with family friends this joyous occasion of 2012, with lots of wonderful festivities, food and laughter ๐Ÿ™‚

I wish I could be here with you all, and I promise to celebrate with you all belatedly but right now, I am with my family in India as I should be during this fabulous time ๐Ÿ™‚

But no fear, no fear, I have some incredible guestposts lined up for you all and I hope each and every one brings a smile to your faces like they did mine – what else is Christmas and New Years about if not grinning? ๐Ÿ˜€

Happy Holidays!!!

P.S. I will not be commenting on ANY blogs for approximately 2 weeks so please do not think I have forgotten about anyone, I will be back on task straight after holidays ๐Ÿ™‚
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And that’s it… my India adventure is over now, and the new year has begun, ready for me to hit my new adventure… also called my bed *YAWNS* ๐Ÿ˜‰ – but I intend to share absolutely everything with you in a couple of days time so stay tuned and cool if you can…

So while I am cooling my heels from jetlag (and I am seriously exhausted and now heated), Miss Jenny from the fantastic blog, Ichigo Shortcake has been kind enough to guest post for today ๐Ÿ˜€
Have you ever visited her blog? She is one of the most talented bloggers I know, with such a flair and passion for food and photography. Seriously, I consider it an honour that she is here today ๐Ÿ™‚

Without further ado, please welcome one of my inspirational blogger buddies ๐Ÿ˜€



Hi everyone, I’m Jenny from Ichigo Shortcake. Thanks so much Uru for having me on your awesome blog!

Just a little about myself. I’m a Melbourne based food and travel blogger and I love taking photos of anything and everything I eat. I think taking photos has become somewhat of an obsession and my photography gear/food styling props are mounting up fast (along with a depleting wallet). But of course, the money has been well spent as I’ve thoroughly enjoyed my blogging journey thus far. Hope you will take a bit of time to check out my little humble blog and hope you like this recipe I’m sharing with you today!

Please note, as I made this recipe in September, lychees were not yet in season so feel free to substitute canned lychees with fresh ones and use water instead of the lychee syrup. If doing this, increase the amount of sugar by 1/2 cup.

While the rest of the world is shivering in their coats and huddling under the Christmas tree to keep warm, we Aussies have got out our thongs and bikinis and cracking open icy cold beers to enjoy with our beautiful barbecued meats next to the pool or the beach.


Christmas is almost always scorching hot for us and we love it. Yes, although we don’t know what a ‘white Christmas’ really means, nor do we understand the concept of Santa Claus in his thick woolly red coat coming down from a chimney, we do stillย  know how to enjoy our Christmas and of course the holidays that come with it.

For us it means an abundance of Summer fruits and delicious ice creams and there’s no better way to enjoy this Christmas than to have this refreshing and easy strawberry and lychee sorbet. It’s time to make lots of it and invite all the kids (and adults) over for a delicious treat. After all, Christmas means sharing and giving, but most of all to party and have fun! This recipe is so delicious I’m sure even those of you in cold places will want a bowl. ๐Ÿ˜‰

I hope you enjoy this recipe as much as I had making (and eating) it.

Strawberry Lychee Sorbet


  • 2 punnets of fresh strawberries (roughly 500g), hulled and roughly chopped
  • 2 cans of lychees in syrup (560g each including syrup) – drain and quartered
  • 1 cup lychee syrup (from the can)
  • 1/2 cup caster sugar (superfine)
  • Juice of 1/2 lemon or lime


  1. Heat a small saucepan on medium to low heat and melt the sugar in the lychee syrup. Set aside to cool.
  2. In a food processor or blender, blend the strawberries and lychees until smooth.
  3. Mix fruit puree, lemon juice and syrup mixture together.
  4. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (until firm and crystallised).
  5. Transfer to a container and freeze for over 4 hours before consuming.

If you do not have an ice cream machine, you can do the following:

  1. Follow steps 1-3 as above.
  2. Transfer mixture into a large enough container and freeze for roughly 30 minutes.
  3. Take it out and then scrape the frozen parts with a fork, including the sides.
  4. Freeze for a further 20 minutes and repeat step 3. Repeat this process until the mixture is completely frozen.


Ok, so I bet you Northern Hemispherians are absolutely freezing your socks off right now, but come on, you cannot tell me you are not tempted right now to go and get some sorbet or even ice cream right now ๐Ÿ˜‰
I know for a fact that all of us sweating our socks off down under had already gotten a tub of chilly goods as soon as we read the title no?

Thank you so much for this gorgeous post Jenny, your photography, recipe and overall awesomeness rocked! If you all want to see more, read more and drool more (which I know you do), mosey on over to Ichigo Shortcake!

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  1. Kimby says:

    The color of your sorbet is gorgeous, refreshing-looking, and very tempting, even in winter — enjoyed your guest post very much! Welcome (almost) back, Uru! ๐Ÿ™‚


  2. Ali says:

    Welcome back! (sorry if you get two comments from me…let’s just say technical issues! It’s hard to get back into routine after a break, isn’t it! Great photos!


  3. Pingback: Made It To 2013! « Go Bake Yourself

  4. What a coincidence! I love Jenny’s blog and I landed on her post (Hi Jenny! Sorry I’ve been MIA for a while..). I’m going to keep this recipe for summer time. I’m wearing layers of clothes with heat blasting onto my leg right now. I could eat this delicious sorbet right now if it’s in front of me… I love lychee and how fun to mix with strawberries! Happy New Year to both of you!


  5. hotlyspiced says:

    I hope you’ve had a great holiday, Uru. This sorbet is such a pretty colour and fresh lychees are now readily available so this is something I’ll definitely be making – great with all this heat xx


  6. jlaceda says:

    I really need to get an ice cream machine, ahhhhh…Maybe now’s the time to buy it since it’s winter here in Canada – and get a bit of a price discount. Hehe. Thanks, Jenny, for sharing this wonderful recipe. Being Asian, I like lychees! Uru, hope you had a wonderful holiday!


  7. Suzie says:

    That sorbet is absolutely gorgeous, love the color. It sounds amazing and I love making sorbet. So good!! The photos are beautiful too, even down to the fun colored spoons!! Great guest post ๐Ÿ™‚


  8. It’s good to have you back Uru ๐Ÿ™‚ I came back a week ago, and am still having residual effects of Jet Lag. Happy New year sweetheart!!! The sorbet looks yumm, though I will come back for the recipe once this bone chilling cold recedes.


  9. Pingback: Strawberry and lychee sorbet & guestposting at Go Bake Yourself | Ichigo Shortcake

  10. mjskit says:

    I can’t wait until it warms up so I can make this delicious sorbet!!! Very creative and such a pretty color! Great guest posts! Happy New year to both you and CCU!


  11. Tisa says:

    Strawberries and lychees sound so good together. Thank you Jenny and thanks much Uru. You have been so consistent, dearie :)) I hope you enjoyed your holiday. Post some pics, ok- especially of your great Indian food adventures. As for me, I am just now awakening from some slack inducing holiday downtime- hence so late on the commenting too.


  12. Susan says:

    Such a beautiful colour and I bet the taste is amazing! I will have to make this one for our Chinese New Year celebration this year:-D


  13. erika says:

    Wow, that is some fantastic photography! Jenny, great guest post! How long does it take you to photograph your posts? I love all the kind of hodge podge props. Uru, I hope you have a great time in India!!


    • Thanks Erika. ๐Ÿ™‚ It usually takes about 1/2 to 1 hour to set up and photograph depending on what the recipe is. If it’s more complicated, it might take me longer to set up. Also depends on how fast I want to eat what I just made. ๐Ÿ˜›


  14. Jenny not only takes great photos, but also sets them up beautifully. Just love the table she used in this shots. Great recipe, Jenny, thanks. CCU, glad you’re back and can’t wait to hear about your travel experiences, including maybe some Indian food.


  15. Eva Taylor says:

    Hi Jenny, I just love the colour of this sorbet, very festive. It’s a little chilly in Toronto to be thinking of sorbet or ice cream, but I’ll bookmark it for the warmer months. CCU: Hope your vaycay is going well.


  16. Lisa says:

    This sorbet looks incredible! I love both lychee and strawberry and I think the combination is perfect! Not to mention, what a gorgeous shade of red! Great post by Miss Jenny and I hope you both had a wonderful X-Mas and New Year!!


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