Lychee and Lime Sorbet

Ingredients:

grated rind and juice of 3 limes
500g fresh lychees peeled and stoned (or one large tin of lychees)
75g caster sugar
3 tbsp clear honey
60ml white wine

Method:

Place the lime zest and juice in a small pan along with the sugar and the honey. Stir over a moderate heat until the sugar has dissolved, add the wine and take off the heat. Once the syrup has cooled sufficiently add the stoned lychees and the syrup in a blender and blend until a smooth paste is formed.

Pour the mixture into a freezer-proof container and freeze. Leave for an hour then stir with a fork. Come back to the mixture and stir every half hour form now on until the mixture freezes solid to ensure that no large ice crystals form.

Remove from the freezer about half an hour before serving, scoop into large wine glasses, decorate with a sprig of lemon balm (or mint) and serve. This makes and excellent dish to serve between courses as a palate cleaner or it can be served with chocolate cake as a dessert.