| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Oriental, Fruits/nuts, Desserts |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh lychee 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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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