Lychee Sorbet
Over a year ago
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Ingredients
- 4 tins - 400g (14 oz) lychees
- 100g caster sugar
- 3 egg whites
- 3 kiwi fruits – peeled and sliced
- Garnish: Springs of mint
Accompaniment
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Description
My lychee sorbet is quick to make and an ideal dessert to complete a heavy meal. It is parev and the recipe also works well if doubled.
Method
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1
Drain the lychees.
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2
Place the lychees into the food processor and whizz together.
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3
Drain again to remove any excess liquid.
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4
Whisk the egg whites to the soft peak stage.
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5
Add the sugar a tablespoon at a time.
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6
Stir into the lychee mixture.
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7
Freeze for 2 hours or until just set.
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8
Break up the iced mixture and beat until smooth.
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9
Return the mixture to the freezer for 45 minutes to set.
Chef's Tips
To serve the stylish way: Scoop the sorbet into dainty glass dishes or wine glasses with alternating layers of sliced kiwi and garnish with sprigs of mint.
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