Lychee & ginger sorbet
- Lulu Grimes
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Serves 4
Easy
Prep: 20 mins
Cook: 5 mins
Plus freezing
A star rating of 4.9 out of 5.8 ratingsRate
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This refreshing make-ahead dessert is a cooling way to finish off a Chinese-themed dinner party
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal181
-
fat0g
-
saturates0g
-
carbs46g
-
sugars46g
-
fibre1g
-
protein2g
-
salt0.07g
low
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Method
-
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.
Recipe from Good Food magazine, October 2010
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A star rating of 4.9 out of 5.8 ratings
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