Desserts Recipes - Lychee Sorbet Recipe

Ingredients

Serves 6

• 500 g/1 lb canned lychees

• 125 g/4 oz granulated sugar

• 2 tablespoons lemon or lime juice

• 2 egg whites

• thinly pared rind of 1 lime, to decorate

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Method:

1. Drain the juice from the lychees into a measuring jug and make up to 300 ml/1/2 pint with cold water. Pour into a saucepan and stir in the sugar.

2. Heat gently, stirring, until the sugar has dissolved. Bring to the boil, then simmer gently for 10 minutes. Remove from the heat and allow to cool slightly.

3. Puree the lychees in a food processor or blender or work through a sieve. Mix the puree with the sugar syrup and lemon or lime juice. Pour the mixture into a shallow freezer proof container and freeze for 1-2 hours, until nearly frozen.

4. Whisk the egg whites in a clean, dry bowl until fairly stiff. Cut the frozen lychee mixture into small pieces and then work in a food processor or blender to break down the crystals.

5. Transfer to a bowl and quickly fold in the whisked egg white. Pour into a freezer proof container and freeze for 2-3 hours until firm.

6. Transfer the sorbet to the refrigerator 15 minutes before serving to soften. Plunge the pared lime rind into a saucepan of boiling water and blanch for 2 minutes.

7. Drain, refresh and pat dry. Cut into thin strips and serve sprinkled over the sorbet.