Lychee sorbet

Yield: 4 servings

Measure Ingredient
2 pounds Fresh lychee fruit peeled and pitted
2 cups Fresh raspberries
¾ cup Sugar
¼ cup Fresh orange juice
¼ cup Sugar

RASPBERRY SAUCE

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.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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