Lychee Rose Sorbet

Steps

1. Drain the lychees well; the syrup is not used. Blend 340 g canned lychees in syrup450 ml canned lychees in syrup2 cups canned lychees in syrup510 g canned lychees in syrup680 ml canned lychees in syrup2¾ cups canned lychees in syrup, 50 ml water50 ml water3½ tbsp water75 ml water75 ml water⅓ cup water, 40 g caster or granulated sugar45 ml caster or granulated sugar3 tbsp granulated sugar60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar and 20 ml fresh lime juice1½ tbsp fresh lime juice1½ tbsp fresh lime juice30 ml fresh lime juice2 tbsp fresh lime juice2 tbsp fresh lime juice for about 1 minute, until smooth.
2. Press the purée through a fine sieve, scraping the underside too. Throw away the fibers left in the sieve.
3. Stir in ½ tsp rose water½ tsp rose water½ tsp rose water¾ tsp rose water¾ tsp rose water¾ tsp rose water. Taste, and add a few more drops if you like.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
6. If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Top with fresh raspberries and a few unsprayed rose petals.