Lime and Lychee Sorbet
Lime and Lychee Sorbet



  • 3 x tins of lychees in syrup
  • 50g caster sugar
  • Zest of 2 limes, juice of 1 lime
  • 1 egg white
  • Drain the syrup of 2 cans of lychees into a pan, add the syrup, and gently heat to dissolve. Bring to a boil for 1 minute. Meanwhile, chuck the drained lychees into a food processor and blitz until finely chopped. Add the lime juice and syrup, whizz away, and then tip into a 1 litre pot and freeze for a minimum of 6 hours.
  • Break up the frozen mixture, then return to the food processor and whizz again. Add the egg white and whizz until pale, smooth and thickened, add the lime zest, and re-freeze in the container overnight. Serve the following day topped with the remaining lychees and sprinkled with lime zest.
15 mins
6 serving

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