Lychee & Key Lime Sorbet

[Rachel Perlow]

Lychee & Key Lime Sorbet

Serves 8 as Dessert.

Served at the Second Annual NY Potluck Dinner.

• 1 c Sugar
  
• 1 c Water
  
• 1/4 tsp Salt
  
• 1 lb fresh Lychees
  
• 6 Key Limes, juiced
  
• 2 T White Rum
  

Combine sugar and water in a pot over medium heat. Stir occasionally until sugar is dissolved, remove from heat, add salt. While sugar is dissolving, peel lychees and remove seeds. Puree in blender or food processor for a minute. Strain and press fruit through fine mesh sieve, discard pulpy brown bits remaining in sieve. Juice key limes through strainer into lychee puree. Add fruit puree to sugar syrup. Taste - you may need another key lime or a little more sugar if the limes were very tart. Add rum, stir. Chill in the refrigerator for an hour or so. Freeze as per your ice cream maker's directions. Spoon into airtight container and firm in freezer for a few hours before serving.

Makes approximately 1 quart.

Keywords: Dessert, Ice Cream, Ice Cream Maker, Fruit, Kosher, Vegan, Vegetarian, Southeast Asian, Blender, Food Processor

( RG567 )