Recipe - Lychee Sorbet With Fruit Salsa

SORBET
2 cup Water
1 tablespoon Grated fresh gingerroot
One half cup Sugar
2 cn Lychees (20 ounces);
drained, One half cup of the
syrup reserved

FRUIT SALSA
1 Mango; peeled, seeded, and
finely chopped (about 3/4
cup)
Three fourths cup Peeled; cored, and finely
minced fresh pineapple
6 Mint leaves; finely chopped
Three fourths teaspoon Coarsely ground black
peppercorns
1 One half cup Chopped; unsweetened
strawberries (fresh or
frozen)

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 One half 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
30 minutes before serving.

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 MCRecipe Digest V1 #846 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Oct 14, 1997