Lychee sherbet (tra vai da lay hot)
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 lb Lychees
OR
4 oz Canned lychees
1 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
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