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Lychee Sorbet with Raspberry Sauce

2 lbs. fresh lychee fruit, peeled and pitted
3/4 cup sugar
1/4 cup fresh orange juice

Raspberry Sauce:
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.

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