Merry Christmas my friends, can you all believe the holiday season everyone dreams about is finally here for us 😀 😀 😀 😀
I hope you are all celebrating with family friends this joyous occasion of 2012, with lots of wonderful festivities, food and laughter 🙂
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 🙂
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? 😀
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 🙂
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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* 😉 – 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 😀
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 🙂
Without further ado, please welcome one of my inspirational blogger buddies 😀
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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 still 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. 😉
I hope you enjoy this recipe as much as I had making (and eating) it.
Ingredients:
- 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
- Heat a small saucepan on medium to low heat and melt the sugar in the lychee syrup. Set aside to cool.
- In a food processor or blender, blend the strawberries and lychees until smooth.
- Mix fruit puree, lemon juice and syrup mixture together.
- Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (until firm and crystallised).
- 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:
- Follow steps 1-3 as above.
- Transfer mixture into a large enough container and freeze for roughly 30 minutes.
- Take it out and then scrape the frozen parts with a fork, including the sides.
- Freeze for a further 20 minutes and repeat step 3. Repeat this process until the mixture is completely frozen.
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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 😉
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!
OMG! I need some of that in my life!
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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! 🙂
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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!
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Wow!
This sorbet looks so good. I love the combination of lychee and strawberries. Happy New Year Uru!
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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!
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I’ve never had lychees, but this looks like a fabulous way to try them!
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Hope you had a lovely holiday URU! Happy new year, may it be your best and SWEETEST yet!
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Lychee is one of my favorites…this is brilliant!!
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how exciting for you! my sister has been to India, but not me. 😦
did you enjoy some pretty fabulous food? what am i saying – of course you did!
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I’ve never tasted lychees, but this certainly looks like a delicious way to dive right in!!!
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Oh! I haven’t visited in a while (like you, I’m a student with homework), and it’s a lovely background!
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Looks like a fantastic treat for warm weather! Love your cake background!
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What an awesome looking recipe – strawberries and lychees go together so well 🙂 I love Jenny’s blog as well – she has some stunning photos and recipes on there!
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Hi, the sorbet look so refreshing and tempting. Excellent pictures and love the cute little cup, so colorful. 🙂
Have a nice day.
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oh my gosh, two of my favourite flavours. too much goodness!
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Looks delicious! How were your holidays? =)
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Happy New Year! Hope you had an absolutely wonderful time in India. And what a great guest post – this sorbet looks amazing!
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This sorbet looks simply amazing!! I would love to have it as the colours are so beautiful and it looks refreshing.
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Such a brilliant color! I think the hue alone would entice me to take a heaping scoop, but I bet the flavor would keep me coming back for more. 🙂
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YUM! I love the simplicity, the colour and that I have been looking for some delicious pink for a pink obsessed two year old!
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Lichee and strawberries, great combo. great color. Adding to the to-do list.
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Wow looks incredible, two of my fave fruits combined 🙂
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The color of this sorbet is amazing, and so good for the summer! I must try lychee asap, they sound so intriguing. It´s good to see you back Uru!
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This not only looks delicious, but the presentation is ADORABLE! I LOVE the buckets!
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I’ll have to remember this when summer rolls around for us again!
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The sorbet looks so good and the pics are equally stunning. Hope you had a great holiday, get rest and will catch up soon.
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Gorgeous photos and yummy recipe!
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Welcome back! Get some rest! You were very missed! And what a gorgeous recipe and photos!
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Oh that looks delicious and such a gorgeous color!!
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Awesome sorbet! Perfect for hot weather like Singaqpore! Great mtg u & looking fwd to sharing!
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I think we’ll all go for a batch of this deliciousness tomorrow! 😉 Hope you’re having fun!
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Anything with lychee makes my heart sing! YUM! 😀
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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
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Even though it is cold here but I adore your strawberry lychee sorbet. Thanks jenny for sharing such a beautiful refreshing dessert.
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I am truly freezing here, but there is no way I could refuse this. It looks too good!!
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Fantastic frozen treat!
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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!
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It’s so hot in here that I would grab and finish half of this refreshing sorbet!
Happy New Year!
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Beautiful, beautiful, and more beautiful pictures. Looks delicious!
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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 🙂
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It’s good to have you back Uru 🙂 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.
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Hi! Absolutely beautiful! Love both tastes, so the combination must be amazing.
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Just love the intense colors in the photos here … not a fan of sorbet – especially the one with all the “mugs” and I like the color of the sorbet.
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Thanks Uru for letting me guest post on your blog! And thanks everyone for your kind words. 🙂
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Pingback: Strawberry and lychee sorbet & guestposting at Go Bake Yourself | Ichigo Shortcake
This was a very lovely & tasty guest post! I loved this sorbet a lot!
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holy moley! i am totally digging the color of this sorbet… so much pinkkkkkk 😀
beautiful pictures too!
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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!
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How tasty! Strawberries and lychees!
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It’s so strange to hear about your summertime Christmases, but this recipe sounds fantastic. I’ll just log it away until it’s summer in the states!
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Lychees are always out of season here! 🙂 But I would gladly use the canned for this recipe when strawberries are in season.
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I ate my first fresh lychee ever this year and now they’re all I want to eat. I can’t wait to make this sorbet. Great post!
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hope you had a wonderful holiday season! this is a gorgeous sorbet, love the flavors in here! and such beautiful photos!
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Lychee goes well with strawberries. Good idea, Chippy!
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Looks fantastic Jenny!! Can imagine it must be a divine mouthful 🙂
Happy New Year to you both!
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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.
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have a lovely holiday! and an idea to make a sorbet as a guest post is perfect, especially after NYE, when I need things like sorbet a lot 😉
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I loved this recipe!
Uru, I hope you had a wonderful NYE!
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I have only had lychee once and it was a strange flavor for me, but I think I need to try it again. This looks great.
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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
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I always love Jenny’s photos and blog, so of course I love this post. Great guest post! Welcome back Uru – can’t wait to hear about your adventures.
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What a great looking recipe – So glad you shared with us 🙂
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Oh this sounds SO good! Could just do with a scoop!
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The sorbet looks so beautiful with that vibrant pink colour and I love those little pails to serve them in. 🙂 Great guest post and photography.
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So very beautiful! Thanks, Jenny, Uru, for sharing.
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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!!
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Thanks Erika. 🙂 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. 😛
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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.
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Thanks Kathleen! It’s actually not a table but a few pieces of old fence wood I salvaged from our house which I painted white. 🙂
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You are clever, Jenny!
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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.
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Looks and sounds refreshing. Lovely photos!
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I might just come down there to sweat my socks off and have some sorbet. Yum, that sounds amazing!
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I LIKE THIS
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Jenny your pics are beautiful! Uru hope you are having a wonderful holiday.
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Looks absolutely beautiful but I’ll wait until our summer to make it. Thank you for this lovely guest post 🙂
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Beautiful photos! Definitely a brilliant choice for a guest post, Uru 🙂
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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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Hello CCU, rest up and I can’t wait to hear about your journey back home for the holidays. Thank you for introducing us to Jenny and lover her food photography. Take Care, BAM
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