• 200 gms of whole fat yogurt
• 2 tablespoon fresh cream
• A cup full of fresh lychee,
• peeled and de-seeded
• 2 and ½ teaspoon castor sugar
• a pinch of saffron/keasr
• For Topping:
• Some toasted almond flakes
• Some pomegranate seeds
• a few whole lychee with seed removed

Crush lychee in a food processor, I do not completely blend it for I like it with the little chunks of the fruit.
In a bowl whip together yogurt, castor sugar, cream.

Now separate the juice from crushed lychees, approx 80-90%. You may use a regular strainer or use a white muslin cloth to wring it off.

Add the yoghurt mix into a blender/processor, wipe off all the yogurt mix sticking on the walls of the bowl by pouring the lychee juice and then add it to the blender and churn them together.

Now freeze this mixture for an hour. Add a pinch of saffron and ½ a teaspoon castor sugar to the lychee chunks, mix and just refrigerate.

After an hour transfer the yogurt mix to the blender and whip, again freeze for 2 hours

Now again add it to the processor and give a generous whiz, add the chunks of lychee and mix with a spoon.

Finally fill up ice – cream bucket and freeze for 2-3 hours, scoop out and serve. Alternately simply fill the serving dish or cooler glasses like me, cover up firmly with silver foil and freeze for 3-4 hours.

Remove from freezer, add the toppings of your choice or the ones I’ve chosen and enjoy your lychee frozen yogurt.

by Pak101.com (few years ago!) / 848 views