Name: Lychee ice with orange salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 565g cans lychees in syrup; 1 egg white; 2 medium oranges, peeled, segmented; 125 gram fresh or frozen (thawed) blueberries; 250 gram strawberries, cut into quarters; 1 tablespoon shredded mint leaves

Ingredients

2 565g cans lychees in syrup

1 egg white

2 medium oranges, peeled, segmented

125 gram fresh or frozen (thawed) blueberries

250 gram strawberries, cut into quarters

1 tablespoon shredded mint leaves

Method

1.Drain lychees; reserve 1/2 cup of syrup. Process lychees until finely chopped. Add reserved syrup; process until combined. Strain mixture through a fine sieve into a shallow metal container. Discard pulp. Cover with foil; freeze for 3 hours or until partially set.

2.Using a large metal spoon, break up frozen lychee roughly. Process lychee with egg white until mixture is soft in texture (smooth, not melted). Return mixture to container. Cover with foil; freeze for 6 hours or until set.

3.To serve, combine orange segments with berries and mint in a glass bawl. Scoop lychee ice into bowls or glasses. Top with orange salad. Serve at once.

To speed up freezing, place metal container in freezer to chill while processing lychees.
Note

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Ingredients

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