Lychee and Ginger Sorbet

4.90 (8)
⏱ 25 mins 🍽 Serves 4 🌶 chinese ✅ Easy 🏷 Dessert

This light and cooling sorbet is an ideal dessert for a Chinese-themed meal. It combines the sweet floral notes of lychees with the warm spice of fresh and stem ginger. The mixture is frozen, blended with egg white for a smooth texture, then frozen again until perfectly set. Serve it with extra stem ginger and its syrup for an elegant finish. The recipe requires some advance preparation but is very straightforward to assemble.

Lychee and Ginger Sorbet

Ingredients

  • 2 x 400g cans lychees in syrup
  • 2 tsp caster sugar
  • thumb-size piece ginger sliced
  • 1 egg white
  • 2 pieces stem ginger in syrup, shredded plus some syrup to serve

Method

  1. Pour the syrup from the lychee cans into a small saucepan. Stir in the caster sugar until it dissolves with gentle heating. Once boiling, let it bubble for 1 min. Place the drained lychees and sliced fresh ginger into a blender, add the hot syrup, and process until finely chopped. Strain this mixture through a sieve into a 1-litre container. Freeze it for at least 6 hrs until completely solid.
  2. Transfer the frozen block to a food processor. Add the egg white and process the mixture until it becomes thick, pale and smooth. Place it back into the container and freeze once more, preferably overnight. To serve, scoop the sorbet and garnish with shredded stem ginger and a drizzle of its syrup.

Nutrition (per serving)

Calories181 kcal
Carbs46 g
Sugars46 g
Fibre1 g
Protein2 g
Sodium28 mg

Recipe details

Skill levelEasy
CategoryDessert
Cuisinechinese