Amanda Laird: Honeydew, lychee and ginger syrup sorbet

By Amanda Laird

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

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production apcf03 at 30 Apr 2017 20:03:13 Processing Time: 1622ms