| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Chinese | Chinese, Desserts | 4 | Servings |
INGREDIENTS
| 2 | lb | Fresh lichees fruit peeled and pitted |
| 3/4 | c | Sugar |
| 1/4 | c | Fresh orange juice |
| 2 | c | Fresh raspberries |
| 1/4 | c | Sugar |
INSTRUCTIONS
RASPBERRY SAUCE IN A BLENDER, puree the lichees 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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