Pineapple and Lychee Sorbet

Pineapple and Lychee Sorbet
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  1. 800g fresh pineapple, chopped
  2. 565g lychees in syrup
  1. Spread the pineapple over a tray and place in a freezer overnight.
  2. In a food processor, combine the frozen pineapple and tin of lychees (including the syrup).
  3. Blend until it looks like snow. Spoon into moulds and freeze until it reaches your desired consistency.

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