1 Peel the lychee and place onto a tray, refrigerate until ready to serve.

2 Combine ice cream, meringue and the pulp from 3 passionfruit. Transfer to a 3 cup capacity container. Mix well, cover and freeze 4 hours or until firm.

3 Meanwhile, combine the sugar and water in a small saucepan. Add the lime juice, bring to the boil, stirring to dissolve the sugar. Boil gently 5 minutes to reduce syrup slightly. Remove from heat. Pour into heatproof jug. Refrigerate until cold.

4 Halve the remaining passionfruit and stir the pulp into the chilled lime syrup. Place 6 lychee onto serving plates with a scoop of ice cream. Drizzle with syrup. Serve with shortbread and lime wedges.