- 425g can lychees in syrup
- 10 raspberries
- 1 tsp rosewater or rose liqueur
- 300g double cream
- 397g can condensed milk
- popping candy, to serve
Tip the lychees with their syrup into a food processor, add the raspberries (they are only there to make it pink) and blitz until smooth. Add the rosewater and blitz again.
In a clean bowl, whisk the cream to soft peaks. Stir in the lychee and raspberry mix and the condensed milk, and give it all one final quick whisk to get rid of any lumps. Tip it into a plastic container with a lid. Freeze for at least 3 hrs – there’s no need to churn it.
When it's ready, spoon into tumblers and sprinkle each one with 1 tsp popping candy.