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. Blitz the drained
lychees, fresh ginger slices and lychee
syrup in a blender until very finely
chopped. Pour through a sieve. Tip into
a 1-litre container and freeze for at least
6 hrs until solid.
Break up the frozen mix, then put in a
food processor. Tip in the egg white and
whizz until thick, pale and smooth. Return
to the container and freeze again, ideally
overnight. Serve in scoops with slices of
stem ginger and syrup poured over, with Chinese fortune cookies or thin butter or almond biscuits.