INGREDIENTS

INSTRUCTIONS

To prepare the sorbet:  Combine the water, ginger, and sugar in a
medium saucepan and bring  to a boil over high heat. Remove from the
heat and strain through a  fine sieve with a puree press, discarding
the ginger pulp.  Process the lychees and 1/2 cup of their syrup in a
blender or food  processor until smooth, about 2 minutes. Pour through
a sieve set  over the ginger water, again pressing with a puree press.
Discard the  pulp.  Freeze the lychee sauce in an ice cream freezer
according to the  manufacturer's directions. If you do not have an ice
cream machine,  freeze the liquid in a shallow baking pan until it is
almost solid.  This will take an hour or two depending on your freezer.
Once the sauce is frozen, remove it from the freezer and break into
small pieces. Beat in the  large bowl of an electric mixer until
smooth. Return the mixture to  the shallow pan and refreeze. Repeat the
freezing and beating process  until you are satisfied with the
consistency of the sorbet. The more  times you beat, the smoother the
texture will be, but it must be  refrozen each time. One short beating
will produce a granita. Several  beatings will result in a richer,
smoother texture.  When you are satisfied with the texture, transfer
the sorbet to a  covered storage container and let it ripen in the
freezer for at least  To prepare the salsa:  This salsa should be made
as close to serving time as possible in  order to be at its best.  Toss
the prepared mango, pineapple, mint, pepper, and strawberries in  a
small bowl and set aside until ready to serve. If you are using  frozen
strawberries, chop and add them at the last minute, still  partially
frozen, so they don't become limp.  To serve:  Place a scoop of the
sorbet on a chilled dessert plate. Spoon 1/3 cup  of the fruit salsa
alongside and garnish with a crisp ginger cookie.  Yield: 6 servings
Recipe by: Cooking Live Show #CL8980  Posted to MC-Recipe Digest V1
#846 by "Angele and Jon Freeman"  <jfreeman@netusa1.net> on Oct 14,
1997

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