Recipe - Lychee Sorbet

2 pound Fresh lychee fruit
peeled and pitted
Three fourths cup Sugar
One fourth cup Fresh orange juice

RASPBERRY SAUCE
2 cup Fresh raspberries
One fourth cup Sugar

IN A BLENDER, puree the lychee fruit. Add the sugar and orange juice and
freeze according to the icecream maker's instructions. Puree the
raspberries in a blender. Strain into a small bowl through the finemesh
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