Dairy-free snack recipe for 4 people, takes only 5 mins; recipe has lychee, caster sugar, ginger, egg and stem ginger.
Lychee & ginger sorbet
Course: Dairy-free snack
Servings
4
servings
Prep time
20 mins
Ingredients
- Egg: 1 egg white
- Ginger: thumb-size piece ginger, sliced
- Caster Sugar: 2 tsp caster sugar
- Lychee: 2 x 400g cans lychees in syrup
- Stem Ginger: 2 pieces stem ginger in syrup, shredded plus some syrup to serve
Directions
- 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. Blitz the drained lychees, fresh ginger slices and lychee syrup in a blender until very finely chopped. Pour through a sieve. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
- Break up the frozen mix, then put in a food processor. Tip in the egg white and whizz until thick, pale and smooth. Return to the container and freeze again, ideally overnight. Serve in scoops with slices of stem ginger and syrup poured over, with Chinese fortune cookies or thin butter or almond biscuits.
