2 lbs. fresh lychee fruit, peeled and pitted
3/4 cup sugar
1/4 cup fresh orange juice
2 cups fresh raspberries
1/4 cup sugar
In a blender, puree the lychee fruit. Add the sugar and orange juice and freeze
according to the ice cream maker's instructions. Puree the raspberries in a blender.
Strain into a small bowl through the fine-mesh strainer. Mix in the sugar. Refrigerate
until ready to use. To serve, make a pool of raspberry sauce on a small plate and add
the sorbet in the center.