Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Fresh lychee fruit 3/4 c Sugar
- peeled and pitted 1/4 c Fresh orange juice

----------------------RASPBERRY SAUCE---------------------------
2 c Fresh raspberries 1/4 c 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.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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