Rose and Lychee Sorbet

I found this recipe in 'The Cook's Book', however, I have altered the recipe so that I could use egg white in my sorbet. The egg white gives the sorbet a velvety texture.

3 cans tinned Lychee in syrup
80g caster sugar
100ml water
1 ½ table spoons rose syrup (red)
½ tablespoons rose water (clear)

2 egg whites, whisk to soft peak

1. Blend the lychees with the water into food processor until it becomes a runny pulp puree.
2. Pour the pulp into a sauce pan, add the sugar and bring it to boil. Simmer it until the liquid reduced by half, about 20-30 minutes, stir occasionally to avoid catching at the bottom. Stir in the rose syrup and water, remove from heat, and then blend it with hand held blend until smooth. Chill the mixture over night or at least 4 hours.3. Churn the mixture in ice-cream machine until it becomes slush. Fold in the whisked egg whites, while the ice-cream machine is churning. Churn until the mixture is smooth and the egg white is mixed well in. Put the sorbet mix into a plastic tub and freeze over night. Take it out from the freezer 10 minutes before serve.