In a bowl, combine the litchis and litchi juice with the vodka. Dissolve the gelatine leaves in a little hot water and stir into the mixture. Pour into individual jelly moulds or one large mould and chill to set.

To serve, briefly dip the moulds into hot water to loosen the jelly and unmould onto plates. Top with a large scoop of icy sorbet.

To make the sorbet: In a bowl, blend the chopped litchi, sugar syrup and lemon juice until puréed. Churn in an ice-cream machine according to the manufacturer’s instructions.

Find more tips on making the perfect sorbet.

Cook’s note: To make the sugar syrup, boil 2 cups sugar and ½ cup water for 5 minutes. Cool.

Per serving: 888.1 kJ, 0.7 g protein, 0.3 g fat, 48.7 carbs