Ingredients:
2x 576g tins lychees
juice of 1 lemon
100g icing sugar
12 fresh lychees
60ml white wine
Method:
Open the tins and check through the lychees to remove any remaining stones. Place the fruit in a blender, add the juice from their tins, the lemon juice, the icing sugar and the wine. Blend them all together to form a homogeneous purée. Pass this through a fine sieve to remove any large particles and pour the resulting liquid into a freezer-proof tray.
Place in the freezer and allow to cool for an hour. Open the freezer and turn the sorbet with a fork to prevent large crystals from forming. From this point come back to the sorbet every half an hour and turn the mixture until it has completely frozen.
When it's time to serve the sorbet remove from the freezer and allow to warm up slightly. Meanwhile peel the lychees and remove the stones. Scoop the sorbet into some glasses (wine glasses will do fine), place the fresh lychees on top and serve.
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