Chinese Cuisine – Lychee Sorbet Recipe

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Lychees are the most aromatic of fruits and suit the subtleness of a sorbet.

Difficulty rating: Moderate

Serves: 6

1 x 400ml tin of lychees
150g granulated sugar
1 tbsp lemon juice
2 egg whites

Chinese Cuisine   Lychee Sorbet Recipe

Strain the lychee juice from the lychees and make up to ½ pt with cold water. Reserve the lychees and pour the liquid into a pan and place over a low heat with the sugar. Bring up the boil and simmer for 10 min. Remove from the heat and cool slightly. Whiz up the lychees in a food processor and pass through a sieve. You may won’t to use the back of a ladle to ensure that you extract all the juice. Pour the sugar syrup into the bowl with the lychee juice and add the lemon juice. Pour this mixture into a shallow dish and freeze for 2 hours. Whisk up the egg whites until they form soft peaks and fold into the half frozen sorbet. Return to the freezer for a further 2 hours before serving.