Lychee & ginger sorbet
Ingredients
- Step 1 2 x 400g cans lychees in syrup
- Step 2 2 tsp caster sugar
- Step 3 thumb-size piece ginger , sliced
- Step 4 1 egg white
- Step 5 2 pieces stem ginger in syrup, shredded plus some syrup to serve
Calories: 181
Carbohydrate: 46 g
Protein: 2 g
Fat: g
Cook time: 25 minutes
Prep time: 20 minutes
Total time: 45 minutes
Servings: 4
TAGS
Dessert
Dinner
Chinese
Josh Eagleton
10-30 minute
200 kcal or less
4 serving
Chinese new year
Chinese
Dessert
Dinner party
Easy sorbet
ginger
Ice cream
Lulu Grime
Lychee
Lychee
Main
Pudding
Quick
Sorbet
Directions
- 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. 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.
- Step 2 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.