In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water over medium heat. Stir continuously until the sugar is fully dissolved, which takes about 5 minutes. Remove from heat and allow the mixture to cool for at least 1 hour.

While the simple syrup is cooling, take 4 cups of lychee and peel away the shells and remove the seeds. Place the lychee flesh into a blender.

Once your simple syrup has cooled, pour it into the blender with the lychee flesh and add 1/4 teaspoon of salt. Blend on high speed until completely smooth and creamy, about 30-45 seconds.

If you have an ice cream maker, pour the blended mixture into the bowl and churn according to manufacturer’s instructions for about 15-20 minutes.

Transfer the churned mixture into an airtight container, smooth the top, and freeze for a minimum of 3 hours or overnight.