Yield: 4 servings
|2 pounds||Fresh lychee fruit peeled and pitted|
|2 cups||Fresh raspberries|
|¼ cup||Fresh orange juice|
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