In a blender, purée the litchi flesh with the sugar syrup until smooth. Transfer to an ice-cream machine and churn according to the manufacturer’s instructions.

Once set, blend a few scoops of the sorbet with the rose-water, then divide between four glasses. Garnish each with a partially peeled fresh litchi and serve.

Cook’s note: To make the sugar syrup, bring 1 cup water and 1 cup sugar to the boil. Allow to boil for 4 minutes, stirring to dissolve the sugar. Cool and store in a sealed container in the refrigerator.