4 x 425g cans lychees in a light syrup
10oz/275g caster sugar
pared rind of a lemon cut into fine strips
2 large egg whites
1 melon peeled seeded and cubed (or in balls) [or other fruit of your choosing]
fresh mint sprigs to decorate
Drain the syrup from the lychees into a measuring jug and add enough cold water to make it up to 2 pints/1.2 litres. Pour into a pan and then add the sugar and lemon rind. Heat stirring until all the sugar has dissolved. Then bring to the boil simmering for about 5 minutes. Allow the syrup to cool.
Place the drained lychees in a food processor, blend to form a smooth puree.
Into a freezer proof container strain the syrup through a sieve to remove the lemon rind. Add the lychee puree and stir well to combine the mixtures together and then pour into a freezer proof box for a couple of hours until the mixture is firm around the edges but still soft in the middle. Pop into a food processor. Whisk the egg whites in a separate container with a fork then pour into the processor in a steady stream beating until the mixture is nice and smooth. Return to the freezer container and freeze for 5 hours until firm. Remove 20 minutes before serving to allow to soften slightly. Scoop into bowls and serve with cubes of melon. or other fruit of your choice. Decorate with fresh mint