Refreshing lychee & lime sorbet

Recipe uploaded by

Jane Hornby

2 ratings

Recipe by Jane Hornby

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1. Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
2. Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring - don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
3. Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.

Leave out the egg

If you don't want to add the egg white then the flavour will be the same, but the texture will be more grainy.

Per serving

137 kcalories, protein 16g, carbohydrate 35g, fat 0 g, saturated fat 0g, fibre 1g, salt 0.04 g

Latest comments and suggestions

• susan

  18 December 2007

  susan rated and commented on this recipe

  

  Fabulous, so refreshing and easy to make all my guests were very impressed

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• lisabet

  15 May 2008

  lisabet rated and commented on this recipe

  

  This is the best sorbet ever! I have made it a ton of times. I have also served it alongside Chocolate fondants and as coctail( but then I add a splash of vodka)

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Ingredients

• 3 x 400g cans lychees in syrup
• 50g caster sugar
• egg white
• zest from 2 limes , juice from 1

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 15 mins

Gluten-free, Low-fat

Ingredients

• 3 x 400g cans lychees in syrup
• 50g caster sugar
• egg white
• zest from 2 limes , juice from 1

Per serving

137 kcalories, protein 16g, carbohydrate 35g, fat 0 g, saturated fat 0g, fibre 1g, salt 0.04 g

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