Honeydew, lychee and ginger syrup sorbet
Photo by Babiche Martens
Makes 1.5 litres
- 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.