-
Drain the lychees juice (300ml) with
cold water, stir with sugar, boil, simmer 10 minutes.
-
Remove from heat, chill.
-
Puree the lychees in a food processor,
mix the puree with sugar syrup and lemon.
-
Pour the mixture into a freezer proof
container, freeze 60-120 minutes, until nearly frozen.
-
Whisk the egg whites in a clean, dry
bowl until fairly stiff.
-
Cut the frozen lychee mixture into
small pieces and work in food processor to break down the crystals.
-
Transfer to a bowl and quickly fold in
the whisked egg white.
-
Pour into a freezer proof container
and freeze for 2-3 hours until firm.
-
Transfer the sorbet to the
refrigerator 15 minutes before serving to soften.
-
Plunge the pared lime rind into a
saucepan of boiling water and blanch for 2 minutes.
-
Drain, refresh and pat dry.
-
Cut into thin strips and serve
sprinkled over the sorbet.
