Honeydew, lychee and ginger syrup sorbet
24/2/2010
Ingredients
| 1 cup | Caster sugar |
| 300 ml | Water |
| 2 tbsp | Ginger syrup, plus sliced ginger and extra syrup to garnish |
| 2 tbsp | Lemons, juice |
| 700 g | Honeydew melon, flesh |
| 1 | Egg, (white only) |
| 1 cup | Lychees, fresh or tinned, drained |
Directions
- Put the sugar and water into a saucepan. Bring to a boil while stirring to dissolve the sugar. Stir in the ginger syrup and lemon juice, let cool.
- Puree the melon, remove the seeds. Lightly beat the egg white. Mix the melon and egg white into the syrup with chopped lychees.
- Either pour into an ice cream machine and follow instructions, or pour into a container and freeze.
- Interrupt the freezing process at 3 intervals to blend and re-freeze before serving with extra lychees, syrup and slices of ginger.
Makes 1.5 litres
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