Lychee Sherbet (tra Vai Da Lay Hot) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Lychees,
OR,
4 ounce: Canned lychees,
1: Egg white,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp