2 lb Fresh lychee fruit - peeled and pitted 3/4 c Sugar 1/4 c Fresh orange juice ------------------------------RASPBERRY SAUCE------------------------------ 2 c Fresh raspberries 1/4 c Sugar 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.
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