1 cup sugar
125ml litchi juice
1 cup litchis, puréed
375ml passion fruit pulp, fresh
2 extra large egg whites
- Heat the sugar and litchi juice in a saucepan, stirring until the sugar has dissolved. Set aside to cool.
- Stir in the fruit and freeze for about an hour.
- Whisk the egg whites until stiff peak stage and fold into the fruit mixture.
- Refreeze and beat the mixture with an electric beater every 45-60 minutes, then refreeze, until mixture freezes into fine, fluffy crystals.