Refreshing lychee & lime sorbet
- Preparation and cooking time
- Plus freezing
- Serves 6
- 3 x cans lychees in syrup
- 50g caster sugar
- egg white
- zest from 2 limes , juice from 1
- 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.
- STEP 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.
- STEP 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.