Lychee Sorbet

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(makes about 0.5L)

1 Can of Lychees
200ml Lychee Juice
40ml Water
2 tbsp Lemon Juice
2 Egg Whites

1. Freezer bowl of ice cream maker must be frozen for 24 hours before use.

2. Blend lychees in a blender.

3. Mix water, lemon juice and lychee juice together.

4. Whisk egg whites with a fork and add in to the mixture.

5. Assemble the ice cream maker and turn on the switch.

6. Pour in the mixture and let the machine churn for about 20 to 30 minutes or until mixture becomes icy and thick.

7. Scoop out from the freezer bowl into a container and freeze to desired hardness.

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