Lychee & ginger sorbet

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• Akapuleran

  2011-02-06 14:47:29.757592

  Akapuleran rated and commented on this recipe

  

  Really light and refreshing. Perfect after a Chinese meal.

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• Hils

  2011-12-05 11:27:45.325765

  Hils rated and commented on this recipe

  

  Scrummy anytime. Light and refreshing. I added a the juice from a third can of lychees after the first step, which made it easier to blend and add the egg white. I won't bother seiving it next time as it seems an unnecessary step. I'll definately be making it again, as it is so simple.

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• 1810jules

  2012-02-25 06:15:00.334097

  1810jules commented on this recipe

  How long can this be kept in the freezer? If I make it a week in advance will it be ok?

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• Felicityhm

  2012-09-12 09:07:45.872098

  Felicityhm rated and commented on this recipe

  

  Absolutely delicious! I made this for a thai dinner party and everyone loved it. It does need at least 30 minutes out of the freezer before serving to be able to soften it enough to get a spoon in. 1810jules - I had leftovers in the freezer for a week and they were fine when I finished them off.

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• Maddy

  2013-02-18 17:17:54.493252

  Maddy rated and commented on this recipe

  

  Perfect for my 'guests', didn't quite suite my taste buds myself though!

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Ingredients

• 2 x 400g cans lychees in syrup
• 2 tsp caster sugar
• thumb-size piece ginger , sliced
• 1 egg white
• 2 pieces stem ginger in syrup, shredded plus some syrup to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 5 mins

Low-fat

Ingredients

• 2 x 400g cans lychees in syrup
• 2 tsp caster sugar
• thumb-size piece ginger , sliced
• 1 egg white
• 2 pieces stem ginger in syrup, shredded plus some syrup to serve

Per serving

181 kcalories, protein 2g, carbohydrate 46g, fat 0 g, saturated fat 0g, fibre 1g, sugar 46g, salt 0.07 g

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