Lychee & ginger sorbet

10-30 minutes 200 kcal or less 4 servings chinese new year recipes chinese recipes dessert recipes dinner party recipe easy sorbet ginger ice cream recipe lychee lychees mains pudding recipes quick sorbet recipe

N/A

Source

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.