Hailed of lychees and pomegranate

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  • For hailed pomegranate
  • Pomegranate juice: 350 ml
  • Sugar Demerara: 85 g
  • For hailed of lychees
  • Fresh lychees: 225 g
  • Sugar Demerara: 85 g
  • Water: 250 ml
  • To decorate
  • Pomegranate seeds and lychees peeled: To taste


To do hailed pomegranate, heat the pomegranate juice and sugar and simmer, to dissolve the sugar.

Set aside to cool and then pour the syrup into a Tupperware container.

To do hailed of lychees, peel them and remove them lumps. In a robot, kitchen, or blender, do the mashed together with the sugar. Add water and mix in a little while, until involved as well.

Strain the puree to a Tupperware container.

Place the containers in the freezer for 2 hours, or until the content to stay partially frozen.

With a fork, mash and mix the parties frozen and non-frozen. Place containers with mixtures in the freezer for 1 hour and then break the ice with a fork. Cover and place another time in the freezer until needed. Pass the Tupperware to the refrigerator for 30 minutes, before serving.

To leave again the mixture with a fork to obtain a thick texture, and throw them to the layers in glasses of dessert. Serve with pomegranate seeds and lychees peeled over the top.

500 Recipes: Desserts, Booksmile (original Title: 500 Desserts© Quintet Publishing Ltd. 2012)

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