Honeydew, lychee and ginger syrup sorbet

Babiche Martens

Makes 1.5 litres

Ingredients

1 cup	Caster sugar
300 ml	Water
2 Tbsp	Ginger syrup, plus sliced ginger and extra syrup to garnish
700 g	Honeydew melon, flesh (Main)
1	Egg, (white only)
2 Tbsp	Lemons, juice
1 cup	Lychees, fresh or tinned, drained

Directions

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.
4. Interrupt the freezing process at 3 intervals to blend and re-freeze before serving with extra lychees, syrup and slices of ginger.