Place the lychees and their syrup into a blender goblet and blend until smooth. Push the mixture through a sieve and place in a shallow plastic container. Then add the lime zest and juice.
Place in the freezer and freeze for 2 hours. Then fork up the mixture and return to the freezer until solid for around 6 hours or overnight if possible.
Remove from the freezer 10 minutes before serving to allow the mixture to soften. Scoop into glasses and decorate with a little fresh lime zest.
- 2 x 400g tins lychees in syrup
- zest and juice 2 limes
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