OK – I accept that lychees aren’t the most imaginative of desserts to eat with a Chinese meal but actually, they taste really good; sweet and delicately perfumed. I added lime juice for a sharper note and made them into a puree.
You can use fresh lychees but this recipe works perfectly with the canned fruit as you can use the syrup too. Did I really serve up canned fruit to my guests? Apparently so – and they enjoyed it too.
You can make this sorbet without the egg white but it makes the finished texture lighter and fluffier.
Serve with some lychees on the side and maybe a drizzle of lime syrup.
3 x 400g cans Lychees in Syrup
50g / 2 oz Caster Sugar
1 Egg White
Juice and zest of 2 Limes
Drain the lychees reserving the juice from 2 of the cans. Put the reserved juice and the sugar into a small pan and heat gently until the sugar is dissolved. Increase the heat and boil rapidly for 1 minute.
Blitz the lychees in a food processor, when they are finely chopped, leave the food processor running and pour in the syrup..
Pour into a plastic container and freeze for at least 6 hours or overnight.
Next day, break up the frozen sorbet and return to the food processor. Blitz until really smooth, add the lime juice and zest and the egg white and blitz again. Return to the plastic container and re-freeze – preferably overnight.