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Honeydew, lychee and ginger syrup sorbet. Photo / Babiche Martens

Makes 1.5 litres

1 cup caster sugar
300ml [1 1/4 cup] water
2 Tbs stem ginger syrup, plus sliced ginger and extra syrup to garnish
2 Tbs lemon juice
700g honeydew melon flesh
1 egg white
1 cup fresh or tinned lychees, drained

1 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.

2 Puree the melon, remove the seeds. Lightly beat the egg white. Mix the melon and egg white into the syrup with chopped lychees.

3 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.

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