Lychee & Ginger Sorbet

This refreshing make-ahead dessert is a cooling way to finish off a Chinese-themed dinner party

• Cooking Time Prep 20 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  181

• Protein

  2g

• Carbs

  46g

• Fat

  0g

• Saturates

  0g

• Fibre

  1g

• Sugar

  46g

• 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

Directions

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.
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.

Categories: Courses, Dinner Party, Events, Healthy, Special Diets