This fruit is considered the rose of the fruit world with its pearly translucent flesh, tropical-floral aroma and delicate delicious flavor. Our Lychee puree is as exotic as it is imaginable. True to taste, it lures the palate to far away places with its uncommonly pleasing flavor. Use Lychee puree in these easy recipes for Asian dishes, desserts, cocktails, and fruit punch.

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Featured Recipe

Lychee Sorbet with White Chocolate Crémeux

Servings: 12 servings
Source: Pastry Chef Antonio Bachour of The St. Regis Bal Harbour Resort – Bal Harbour, FL
    • grapefruit segments

Lychee Sorbet:
    • 1 sheet gelatin, silver
    • 2 oz. sugar
    • 15 oz. The Perfect Purée Lychee Puree,  thawed
    • 2 tsp. lemon juice

1. Bloom the gelatin in ice water. In a pot, heat the sugar and lychee puree to a gentle simmer, remove from heat, and add the bloomed gelatin and lemon juice. Pour the mixture into a shallow pan and thicken in the freezer overnight. When solid, scrape with a fork to get a fluffy, granité texture.

White Chocolate Crémeux:
    • 11 oz. heavy cream
    • 15 oz. white chocolate (Cacao Barry)
    • 13 oz. Greek yogurt

1. Bring the cream to a boil in a pot and pour it over the chocolate. Let stand for 1 minute, then whisk to emulsify. When the chocolate is smooth, add the yogurt, mix well, and chill at least 6 hours.

Grapefruit Gelée:
    • 6 sheets gelatin, silver
    • 14 oz. grapefruit juice
    • 2 oz. sugar
    • 5 oz. Campari liqueur

1. Bloom the gelatin in ice water. Combine the grapefruit juice and sugar in a pot and heat to a simmer. Remove from the heat, whisk in the bloomed gelatin and Campari, and strain through a fine-meshed sieve. Pour the mixture into a container or mold and wrap with plastic wrap; chill for at least 6 hours.

Greek Yogurt Sorbet:
    • 410 g. sugar
    • 90 g. atomized glucose
    • 6 g. PreGel Neutro ice cream stabilizer
    • 4 g. salt
    • 676 g. water
    • 500 g. Greek yogurt

1. Combine the sugar, glucose, stabilizer, and salt. Heat the water to 40ºC in a pot and whisk in the sugar mixture. Heat this syrup to 85ºC, remove from the heat, and cool over an ice bath. When cold, combine the syrup with the Greek yogurt and process in the Bravo ice cream machine according to the manufacturer’s instructions.

Campari Meringue:
    • 250 g. egg whites
    • 5 oz. Campari liqueur
    • 2 oz. sugar
    • 6 silver gelatin sheets
    • 250 g. confectioner’s sugar

1. Preheat the oven to 225ºF. Line a baking sheet with a Demarle silicone baking mat. In a medium bowl, whip the egg whites with the Campari until soft peaks form. Rain in the granulated sugar, and continue whipping until the whites are stiff and glossy. Sift the confectioner’s sugar over the meringue, and quickly combine. Pour the meringue into a piping bag and pipe onto the Demarle silicone baking mat. Bake in the center of the oven for 1 hour, turn off the oven, and let meringue cool inside for an additional hour.

To Assemble and Serve:
Fill a pastry bag with the White Chocolate Crémeux and fill a glass with a layer of the Crémeux. Top with the Lychee Sorbet and grapefruit segments. Garnish with the Campari Meringue, additional grapefruit segments, and a quenelle of the Greek Yogurt Sorbet.
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