Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Preserved litchis and ice cream

South African 25 Mins Prep · 10 Mins Cook

Peel the litchis and carefully remove the seeds. Set aside.
Using a sharp knife, split the vanilla pod lengthways and scrape out the seeds. Zest the citrus fruit.
Combine the vanilla seeds, vanilla pod, citrus zest, sugar and water in a medium-sized saucepan over a medium heat. Stir gently until the sugar is fully dissolved. Bring the mixture to a gentle simmer and let it bubble for 8–10 minutes until slightly thickened and syrupy. Remove the pot from the heat and gently stir in the peeled, deseeded litchis. Cover and allow the fruit to infuse as the syrup cools to room temperature.
Once cooled, spoon the litchis into sterilised jars and pour over the syrup, ensuring each jar gets a piece of the vanilla pod. Seal and refrigerate for at least 24 hours to allow the flavours to develop.
When ready to serve, scoop the mango sorbet into bowls or glasses and top with a generous spoonful of the preserved litchis and the syrup. Decorate with edible flowers, if desired, and serve immediately.