Discussion Boards
Lychees And Mandarin Ice
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Sweet lychee fruit is topped with an icy mandarin sorbet. Serve in an elegant glass for a cool, refreshing treat.
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Water
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1 cup
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250 mL
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Granulated sugar
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1 cup
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250 mL
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Finely grated peeled gingerroot
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1 tsp.
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5 mL
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Can of mandarin orange segments (with juice)
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10 oz.
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284 mL
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Orange-flavoured liqueur (such as Grand Marnier)
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2 tbsp.
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30 mL
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Can of lychee fruit (with syrup), chilled
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20 oz.
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565 mL
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Combine first 3 ingredients in medium saucepan. Heat and stir on medium-low until sugar is dissolved. Bring to a boil on medium-high. Boil, uncovered, without stirring, for about 10 minutes until mixture is slightly thickened. Cool until lukewarm.
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Process orange segments with juice in blender until smooth. Add to sugar mixture.
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Add liqueur. Stir. Pour into 9 x 9 inch (22 x 22 cm) pan. Freeze for at least 6 hours or overnight, stirring occasionally, until set.
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Divide and spoon lychee and syrup among 4 serving glasses. Scoop mandarin mixture over lychee. Serve immediately. Serves 4.
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1 serving:
339 Calories; 0.5 g Total Fat (trace Mono, trace Poly, 0 g Sat); 0 mg Cholesterol; 82 g Carbohydrate; 1 g Fibre; 1 g Protein; 6 mg Sodium
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Reprinted from Chinese Cooking © Company's Coming Publishing Limited
www.companyscoming.com
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