Honeydew, lychee and ginger syrup sorbet
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|1 cup||Caster sugar|
|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|
- 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