Combine 1 cup of granulated sugar and 1 cup of water in a medium saucepan. Heat over medium heat while stirring continuously until the sugar fully dissolves, about 3-5 minutes. Remove from heat and allow it to cool completely.

While the simple syrup is cooling, peel the outer skin and remove the seeds from about 2 pounds of whole lychee, yielding approximately 4 cups of fresh lychee flesh.

In a blender, add the prepared lychee flesh, pour the cooled simple syrup over it, and sprinkle in ¼ teaspoon of salt. Blend on high speed until smooth and creamy, about 1-2 minutes.

Transfer the blended lychee mixture into your ice cream maker. Churn according to the manufacturer’s instructions for about 15-20 minutes, or until it reaches a soft-serve consistency.

If you prefer a firmer texture, transfer the churned sorbet into an airtight container and freeze for at least 3 hours.