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Lychee & ginger sorbet

Lychee & ginger sorbet

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A star rating of 4.8 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus freezing
  • Easy
  • Serves 4

This refreshing make-ahead dessert is a cooling way to finish off a Chinese-themed dinner party

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal181
fat0g
saturates0g
carbs46g
sugars46g
fibre1g
protein2g
low insalt0.07g
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Ingredients

Method

  • STEP 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. 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.

  • STEP 2

    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.

Recipe from Good Food magazine, October 2010

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Overall rating

A star rating of 4.8 out of 5.7 ratings
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