Lychee & ginger sorbet
By Lulu Grimes
This refreshing make-ahead dessert is a cooling way to finish off a Chinese-themed dinner party
-
Prep:20 mins
Cook:5 mins
Plus freezing - Serves 4
- Easy
Nutrition per serving
-
kcal 181
-
fat 0g
-
saturates 0g
-
carbs 46g
-
sugars 46g
-
fibre 1g
-
protein 2g
-
salt 0.07g
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
Method
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.
