Feast From The East: Lychee And Ginger Sorbet

Get out the knives and wok (or a frying pan will do) and whip up a delicious dinner for Chinese New Year.
This refreshing lychee and Kameralı Sohbet ginger sorbet is the perfect treat to follow a traditional Eastern dinner
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Serves 4-6
2 x 400g tins of lychees in syrup2tbsp finely chopped stem ginger, plus 2tbsp of syrupFinely grated zest and juice of 1 limeSlivers of lime and stem ginger, to garnishPut the lychees and their syrup in a food processor and blitz until smooth.

Transfer to a shallow plastic, freezerproof container. 
Stir in the stem ginger and syrup, and the lime zest and juice. Place in the freezer for 1-2 hours. 
Remove from the freezer and break up with a fork, then return to the freezer for an hour or so until solid. 
Remove again, break into chunks and place in a food processor.

Blitz until smooth then return to the container and freeze until ready to serve.
Just before serving, leave the mixture at room temperature for 5-10 minutes. Scoop into glasses and garnish with slivers of lime and stem ginger.