Lychee – Mint – Sorbet

Ingredients for 4 servings:

• 750 g lychee(s)
• 1 handful of mint
• 100 g sugar
• 5 tbsp lime juice
• 1 sheet of gelatin
• 2 egg whites

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Peel and deseed the lychees, wash the mint, add it to the lychees along with the sugar and lime juice, and puree with a hand blender. Let it sit overnight, if possible. Strain the mixture through a sieve, adding a little water if necessary to make about 500 ml. Add more sugar or acid to taste. Soak the gelatin in cold water. Bring the liquid to a boil briefly, dissolve the soaked gelatin in it, and let the liquid cool again. Beat the egg whites until semi-stiff, mix with the liquid, and freeze in an ice cream maker. Alternatively, you can place the mixture in a metal container in the freezer, stir thoroughly every half hour, and let it freeze.