Lychee sorbet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh lychee fruit peeled and pitted |
| 2 | cups | Fresh raspberries |
| ¾ | cup | Sugar |
| ¼ | cup | Fresh orange juice |
| ¼ | cup | Sugar |
Directions
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.
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