1) Drain the lychees.
2) Place the lychees into the food processor and whizz together. Drain again to remove any excess liquid.
3) Whisk the egg whites to the soft peak stage and add the sugar a tablespoon at a time. Stir into the lychee mixture.
4) Freeze for 2 hours or until just set.
5) Break up the iced mixture and beat until smooth. Return the mixture to the freezer for 45 minutes to set.
To serve the stylish way: Scoop the sorbet into dainty glass dishes or wine glasses with alternating layers of sliced kiwi and garnish with sprigs of mint.