Refreshing lychee & lime sorbet

• cans lychees3 x

  in syrup

• caster sugar↗50g g
• egg white
• limes↗zest from 2

  zest from 2, juice from 1

Step-by-step instructions

1. 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.

2. 2

   Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring – don’t worry if the mix isn’t perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.

3. 3

   Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.