Lychee sherbet (tra vai da lay hot)

Yield: 4 servings

Measure Ingredient
1 pounds Lychees
\N \N OR
4 ounces Canned lychees
1 \N Egg white

1. Peel the lychees and pit them. Puree the flesh, adding some sugared water if necessary. Pour into a container and freeze until nearly set. 2. Whip up the egg white. Mix this into the nearly set lychee mixture. Put back into the freezer until solid.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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