Lychee & ginger sorbet

Ingredients :
Serves 4
2 tbsp lime juice
2 egg whites
3 tbsp preserved ginger syrup
800 g/1 lb 12 oz canned lychees in syrup
Star fruite slices and slivers of preserved ginger, to decorate

Method :
Drain ythe lychees, reserving the syrup. Place the lychees in a food processor or blender with the lime rind, juice and preserved ginger syrup and process until completely smooth. Transfer to a large bowl.
Mix the puree thoroughly with the reserved lycheesyrup, than pour into a large, freezerproof container and freeze for 1-1,5 hours, or until slushy in texture. Alternattively, use a ice cream machine.
Remove from the freezer and whisk the egg whites in a clean, dry bowl until stiff, than quickly and lightly fold in to the ice mixture.


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