Sydney, the city of long, brilliantly-blisteringly-hot-gorgeous-blue-sky, summer days has only now in the last few weeks of the beach season gotten its act together. This calls for a celebration of sorts. So between brunch at airy cafes and sessions sitting in the sun – and in an attempt to avoid my oven – I’ve made sorbet.
Now you see, I am quite in love with summer fruit. As a result, when Cessie from Impact Communications contacted me recently to see if I wanted some lychees the only logical answer was ‘yes, of course!’. Usually my favourite way to eat lychees is to sit with a bowl of the odd little gems, peeling them one at a time, pulling sections of flesh off the centre stone and relishing the sweet juice.
- In the absence of fresh lychees you could use canned ones, just make sure to drain the syrup first.