6 tbsp caster sugar
425g can lychees in syrup
1 tbsp elderflower cordial*
1 egg white
Heat the sugar and water together in a saucepan until the sugar has dissolved. Bring to the boil and simmer for 1 minute. Remove from the heat and leave to cool.
Puree the lychees and syrup in a food processor or blender, then pass through a sieve, pressing down well to extract all the juice. Add the elderflower cordial.
Pour the mixture into a shallow freezerproof container and freeze for about 2-3 hours until just beginning to hold its shape.
Whisk the egg white in a clean, grease-free bowl until soft peaks form, then add to the sorbet. Continue freezing and whisking by hand until it becomes thick and creamy, then freeze until required.
Remove from the freezer and put in the refrigerator for 5-10 minutes before serving.
I love lychees, they just have such a wonderful flavour!
Anyway, I made this in my ice cream maker, initially I worried that it would start to firm up at all as it was so liquid but it did, after I added the egg and let it go on a bit more I put it in the freezer and it was fine. I used the recipe for Praline Pavlova Cookies to make 5 large meringues and served the sorbet with it and this way it easily served three of us.
The original recipe states that if you are unable to find elderflower cordial, then lemonade will have a similar effect.