In a small saucepan, combine water and sugar. Heat over medium heat, stirring until the sugar completely dissolves. Allow the simple syrup to cool.

In a blender, combine lychee, mint leaves, lime juice, and the cooled simple syrup. Blend until smooth.

Strain the mixture through a fine-mesh sieve to remove any pulp or solids. Press down on the mixture with a spatula to extract as much liquid as possible.

Pour the strained mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Transfer the sorbet to a lidded container and freeze for at least 4 hours or until firm.