Lychee & ginger sorbet

Lychee & ginger sorbet

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(6 ratings)

Prep: 20 mins Cook: 5 mins Plus freezing


Serves 4
This refreshing make-ahead dessert is a cooling way to finish off a Chinese-themed dinner party

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal181
  • fat0g
  • saturates0g
  • carbs46g
  • sugars46g
  • fibre1g
  • protein2g
  • salt0.07g
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  • 2 x 400g cans lychees in syrup
  • 2 tsp caster sugar
  • thumb-size piece ginger, sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 egg white



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 pieces stem ginger in syrup, shredded plus some syrup to serve


  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.

  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.

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Comments, questions and tips

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18th Feb, 2013
Perfect for my 'guests', didn't quite suite my taste buds myself though!
12th Sep, 2012
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.
25th Feb, 2012
How long can this be kept in the freezer? If I make it a week in advance will it be ok?
5th Dec, 2011
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.
6th Feb, 2011
Really light and refreshing. Perfect after a Chinese meal.
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