1 can 19 oz (540 ml) lychees

2 tablespoons (30 ml) light corn syrup

1 egg white

1 tablespoon (15 ml) Cointreau or Triple Sec (optional)

Drain the lychees, keeping half the juice. Check that all the lychees are pitted.

Place the reserved juice and lychees in a glass dish and freeze for about 3 hours.

Using a metal spatula, transfer the frozen lychee mixture in a food processor. Process until everything is crumbly. Add the remaining ingredients and blend until mixture is smooth and takes a bit of volume. Serve immediately or store in an airtight container in the freezer.

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