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Lychee and Orange Sorbet

Hot dayum! London has been *hot hot hot* this week, so cool down with this refreshing lychee and orange sorbet

On the rare occasion in life it gets *gasp* too hot for a Mr Whippy. Too sweltering for a soft scoop. Too blistering for anything of the creamy persuasion. So scorching, in fact, that only the soothing coolness of an icy sorbet will do.

I adore the marriage of lychee and orange in this recipe, which produces a perfect balance of zestiness and gently floral tones. While it’s the perfect antidote to summer heat, this sorbet also makes a lovely bright and light finish to the end of any Chinese meal. And as a massive bonus, the recipe only has four ingredients! Four! Happy days.

Serves
4
Ingredients

2x 400g tins of lychees
zest of 1 large orange
2 tsp sugar
1 egg white

On the rare occasion in life it gets *gasp* too hot for a Mr Whippy. Too sweltering for a soft scoop. Too blistering for anything of the creamy persuasion. So scorching, in fact, that only the soothing coolness of an icy sorbet will do.

I adore the marriage of lychee and orange in this recipe, which produces a perfect balance of zestiness and gently floral tones. While it’s the perfect antidote to summer heat, this sorbet also makes a lovely bright and light finish to the end of any Chinese meal. And as a massive bonus, the recipe only has four ingredients! Four! Happy days.

GET THE METHOD →

Drain the syrup from the tins into a small saucepan. Add the sugar and orange zest and bring to a boil for 2 minutes.
Meanwhile, blitz the lychees in a food processor until they are as finely chopped as possible then pass through a sieve to collect the lychee puree. Discard the big bits.
Combine the puree with the syrup in a freezer-safe container and freeze until frozen (around 5-6 hours).
Break up the frozen mixture, and return it to the food processor along with the egg white. Blitz until thick, opaque and smooth. Return to the freezer for a few hours until solid, then scoop and serve.
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