Litchi Sorbet

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 350 g castor sugar
  • 5 g sorbet stabiliser
  • 325 ml water
  • 150 g glucose powder
  • ice bath
  • 680 g Boiron litchi purée – frozen litchi purée
  • 250 ml water
  • 320 ml sorbet syrup


Prepare an ice bath.

To make the sorbet syrup, mix 35 g of the castor sugar with the stabiliser. Place the remaining 315 g castor sugar with the water and glucose powder in a pot and heat to 40°C, stirring continuously using a whisk.

Slowly pour in the sugar/stabiliser mixture, stirring continuously until the mixture reaches 85°C. Remove from the heat and transfer the mixture to an ice bath. Allow it to cool completely.

To make the sorbet, add the cooled sorbet syrup to the sorbet ingredients and mix. Once combined, allow the mixture to mature for at least 3 hours, to give the stabilisers and sugars time to bind. Churn the sorbet in an ice cream machine, and then store in the freezer at –10°C.