Lychee Ice With Orange Salad - cooking recipe

Ingredients

2 x 20 oz cans lychees in syrup
1 None egg white
2 None medium oranges, peeled, segmented
4.5 oz fresh or frozen (thawed) blueberries
9 oz strawberries, cut into quarters
1 tbsp mint leaves, shredded

Preparation

Drain lychees, reserving 1/2 cup of syrup. Process lychees until finely chopped. Add reserved syrup and process until combined. Strain mixture through a sieve into a shallow metal container. Discard pulp. Cover with foil and freeze for 3 hours or until partially set.
Using a large metal spoon, break up frozen lychee roughly. Process lychee with egg white until mixture is soft in texture and smooth, but not melted. Return mixture to container. Cover with foil and freeze for 6 hours or until set.
To serve, combine orange segments with berries and mint in a glass bawl. Scoop lychee ice into bowls or glasses. Top with orange salad. Serve immediately.